MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Easy Ratatouille, Part 1
Categories: French, Vegetarian
Yield: 6 Servings

2 tb Olive oil (30 ml)
1 md Yellow onion (150 g);
- finely diced
4 cl Garlic (12 g); minced
1 Red bell pepper (150 g);
- finely diced
1 tb Tomato paste (16 g)
1 1/2 c Marinara sauce (360 ml)
1 ts Dried thyme (1 g)
1 ts Dried oregano (1 g)
1/2 ts Dried rosemary (0.5 g);
- crushed
1/2 ts Fine sea salt;
- or to taste
1/4 ts Black pepper (0.5 g);
- freshly ground
1 sm Eggplant (350 g);
- thinly sliced into
- 1/8" rounds
2 md Zucchini (400 g);
- thinly sliced into
- 1/8" rounds
2 md Yellow squash (400 g);
- thinly sliced into
- 1/8" rounds
3 Roma tomatoes (360 g);
- thinly sliced into
- 1/8" rounds
2 tb Olive oil (30 ml)
1 tb Fresh parsley (4 g);
- finely chopped
1 ts Fresh thyme leaves -OR-
1/2 ts Dried thyme (1 g)
1 cl Garlic (3 g); finely grated
1 pn Fine sea salt (0.5 g)
Black pepper (0.5 g);
- freshly ground,
- or to taste

Preparation time: 25 minutes
Cooking time: 70 minutes

This easy ratatouille recipe, with its colourful layers of tender
eggplant, squash, and tomato in a rich tomato sauce with delicate
herb oil is the perfect way to put those summer vegetables to work.

Sauce:

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

Heat the olive oil in a large skillet over medium heat. Add the diced
onion and cook for 5 to 6 minutes, stirring occasionally, until
softened and translucent.

Add the minced garlic and diced red bell pepper. Cook for another 4
to 5 minutes, stirring occasionally, until the bell pepper begins to
soften and the garlic is fragrant.

Add the tomato paste and cook for about 1 minute, stirring constantly
to distribute it evenly through the vegetables.

Pour in the marinara sauce and add the dried thyme, oregano, rosemary,
salt, and black pepper. Stir well and bring the sauce to a gentle
simmer. Cook for 8 to 10 minutes, stirring occasionally, until
slightly thickened.

Spread the tomato sauce evenly over the bottom of a 9" (23 cm) round
baking dish or a similar-sized oval baking dish.

Vegetables:

Slice the eggplant, zucchini, yellow squash, and Roma tomatoes into
approximately 1/8" (3 ml) thick rounds. Keeping the slices close to
the same thickness will help them cook evenly.

Arrange the sliced vegetables over the tomato sauce, alternating
between eggplant, zucchini, yellow squash, and tomato. Slightly
overlap each slice with the next and continue arranging them in
concentric circles or rows until the baking dish is filled.

Herb Oil:

In a small bowl, combine the olive oil, parsley, thyme, grated garlic,
salt, and black pepper. Stir until evenly combined.

Brush or drizzle the herb oil evenly over the arranged vegetables,
making sure some of the mixture reaches between the overlapping
slices.

Ratatouille:

Cover the baking dish tightly with aluminium foil and bake for
30 minutes. The foil traps steam and helps the vegetables soften
without drying out.

Continued in part 2

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