Name: Baked Ratatouille adapted from Smitten Kitchen recipe by Deepali Jain at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 1/2 medium onion finely chopped; 1 large tomato pureed; 1 medium sized eggplant (long variety); 1 medium sized zucchini; 1 medium sized red pepper; 1 medium sized yellow pepper; 2 tbsp of olive oil divided; salt black pepper and dried herbs to taste

ABOUT Baked Ratatouille adapted from Smitten Kitchen RECIPE

Super delicious and healthy version. The taste is simple and nourishing. It goes very well as a side or as a salad.

Ingredients Serving: 2

1/2 medium onion finely chopped
1 large tomato pureed
1 medium sized eggplant (long variety)
1 medium sized zucchini
1 medium sized red pepper
1 medium sized yellow pepper
2 tbsp of olive oil divided
salt black pepper and dried herbs to taste

Instructions

Pre-heat the oven to 190 C. In the meanwhile, pour tomato puree in the bottom of the baking dish. Add chopped onions, stir in 1 tbsp of olive oil. Season well with salt & black pepper.
Trim the ends of eggplant. Carefully remove the core from yellow & red pepper, leaving the shell intact. Slice them as thin as possible.
Arrange the vegetables atop the prepared sauce in a concentric manner and overlapping each other. Try to place them as close to each other as possible with only little edge showing of each vegetable.
Drizzle the remaining olive oil over the arranged vegetables. Season with salt & pepper & some herbs (fresh or dried).
Cover the dish with a parchment paper fitting just inside the dish & not coming outside. Bake for about 30 minutes till the veggies are tender but not burnt & the sauce has started bubbling around them. Serve hot with cheese or plain.

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