Ratatouille

Shared by Jan S. The French way to use some of your summer produce.

RATATOUILLE SAUCE:

1 14.5-oz can Diced tomatoes (drained)
1 tbsp Olive oil
1 tbsp Balsamic vinegar
1 tsp Herbs de Provence
3 cloves Garlic (minced)
2 tbsp Fresh basil (chopped)
1/4 tsp Sea salt (to taste)

RATATOUILLE VEGETABLES:

3 medium Roma tomatoes (sliced)
2 medium Zucchini (~3/4 lb, sliced)
1 small Eggplant (1 lb, sliced, and slices cut into quarters)
1 small onion (sliced)
1 tbsp Olive oil
1/4 tsp Sea salt
1/8 tsp Black pepper

DIRECTIONS:

 Preheat the oven to 375 degrees F (190 degrees C).

Combine all sauce ingredients in a blender. Puree until smooth. If needed, adjust salt and pepper to taste.
Spread the sauce in a thin layer in a round or oval casserole dish, about 1.5 quart (1.5 liters) in size.

Arrange the tomatoes, zucchini, eggplant, and onion in a spiral, alternating them. (You’ll want the eggplant slices cut into quarters so that they are similar size to the tomato, zucchini and onion slices.) Drizzle with olive oil on top, and sprinkle with sea salt and black pepper.

Bake for about 30-35 minutes, until veggies are tender and sauce is bubbly at the edges.