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Ratatouille

Ratatouille

Ingredients

  • 1 eggplant, sliced into rounds
  • 2 zucchinis, sliced into rounds
  • 1 red bell pepper, sliced into strips
  • 1 yellow bell pepper, sliced into strips
  • 1 onion, sliced
  • 3 garlic cloves, minced
  • 2 tomatoes, diced
  • 2 tablespoons tomato paste
  • 1/4 cup olive oil
  • 1 tablespoon dried thyme
  • Salt and pepper to taste

Directions

Step 1

Preheat your oven to 375°F.

Step 2

Arrange the sliced eggplant, zucchinis, red and yellow bell peppers in a single layer on a baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and pepper.

Step 3

Roast the vegetables in the preheated oven for 20-25 minutes, or until they are slightly tender and golden brown.

Step 4

Meanwhile, in a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat.

Step 5

Add the sliced onion and cook until it's softened, about 5 minutes.

Step 6

Add the minced garlic and cook for another minute.

Step 7

Add the diced tomatoes, tomato paste, dried thyme, and salt and pepper to taste. Stir well to combine.

Step 8

Bring the tomato mixture to a simmer and cook for 10-15 minutes, until the sauce has thickened slightly.

Step 9

Once the roasted vegetables are ready, add them to the pot with the tomato sauce. Stir gently to combine.

Step 10

Simmer the Ratatouille for another 10-15 minutes, until all the flavors have blended together.

Step 11

Serve the Ratatouille hot, garnished with fresh herbs such as basil or parsley, if desired. Enjoy!

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