Simple Baked Ratatouille

A rustic and beautiful French vegetable dish, this ratatouille features neatly arranged slices of zucchini, eggplant, and tomato baked in a savory tomato-herb sauce.

Ingredients

• 1 cup (240ml) crushed tomatoes
• 1 tbsp extra virgin olive oil
• 1/4 tsp apple cider vinegar
• 1 tsp minced garlic
• 1 tbsp sliced fresh basil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 medium onion, thinly sliced
• 1 large zucchini, thinly sliced
• 1 large Japanese eggplant, thinly sliced
• 3 large Roma tomatoes, thinly sliced

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. In a mixing bowl, prepare the sauce by combining the crushed tomatoes, olive oil, vinegar, garlic, basil, salt, and pepper. Pour the sauce into the prepared baking dish.
3. Arrange the vegetable slices in an alternating pattern (e.g., onion, zucchini, eggplant, tomato) over the sauce, either in rows or a spiral.
4. Optionally, brush the tops of the vegetables with a little more olive oil to help with browning.
5. Bake for about 60 minutes, or until the vegetables are tender and the sauce is bubbly.
6. Garnish with additional fresh basil before serving.

Enjoy!