Ratatouille
Thin-sliced and spiraled; add balsamic to the sauce.
Ingredients
- 1, thinly sliced Eggplant
- 2, thinly sliced Zucchini
- 1, thinly sliced Yellow squash
- 4, thinly sliced Roma tomatoes
- 1 can (14 oz) Crushed tomatoes
- 1, diced Onion
- 1, diced Red bell pepper
- 4 cloves Garlic
- 1 tbsp Fogato aged balsamic
- 1 tsp Thyme
- ¼ cup Olive oil
- to taste Salt and pepper
- a handful Basil
Steps
- Heat the oven to 375°F. Cook the onion, pepper and garlic in oil until soft, add the crushed tomatoes and balsamic, and spread in a baking dish.
- Arrange the sliced vegetables in a tight spiral over the sauce.
- Brush with oil, season with thyme, salt and pepper, cover with parchment and bake.
- Uncover and bake until tender and starting to brown.
- Finish with basil.
Really not that much work. A splash of balsamic in the sauce is the trick.
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