Ratatouille

Ingredients

• 1 Eggplant (cut into thin rounds,then soak the eggplant in salted water)
• 1 Zuchini (cut into thin rounds)
• 4 Tomatoes (cut into thin rounds)
• 1/2 Yellow bell pepper (seeds and ribs removed, diced small)
• 1/2 cup Tomato Paste
• 1/8 cup Basil
• 1/2 Red Onion (sliced)
• 3 cloves Garlic (minced)
• 1/2 tbsp Italian herbs
• 3 tbsp Olive oil
• 1/4 tsp Salt
• 1/4 tsp Blackpepper
• 1 tsp Mushroom Powder

Instructions

1. 1

   Preheat the oven to 356°F

2. 2

   Heat oil in the pan, then sauté garlic, onion, and yellow bell pepper. Cook until slightly wilted.

3. 3

   Add tomato paste and season with salt, pepper, Italian herbs, and mushroom powder. Stir until well combined.

4. 4

   Remove from heat, then add basil and stir again.

5. 5

   Arrange the sliced vegetables in an alternating pattern (for example, eggplant, tomato,and zucchini). Season with salt and pepper.

6. 6

   Cover the top with aluminum foil and bake for 20 minutes.

7. 7

   Afterward, remove the aluminum foil and bake the top for another 20 minutes until the vegetables are tender.

8. 8

   Finally, sprinkle with salt, pepper, and Italian herbs on top. Ready to serve!