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Easy Ratatouille

Published: Friday, July 12, 2019

15 oz. can diced tomatoes, drained

½ c. chopped onions

½ Tbsp. minced garlic

1 tsp. kosher salt, divided

½ tsp. black pepper, divided

1 small eggplant, sliced thin

2 zucchini, sliced thin

2 yellow squash, sliced thin

1 red bell pepper, sliced thin

1 Tbsp. olive oil

Fresh thyme leaves, to taste

Shaved Parmesan cheese or Mascarpone cheese (optional)

Preheat oven to 400°. Spread the tomatoes over the bottom of a 9x9" dish. Stir in the onions, garlic, ½ teaspoon salt and ¼ teaspoon pepper. Layer with eggplant, zucchini, yellow squash and red pepper, alternating the vegetables for color.

Drizzle olive oil over the top. Sprinkle thyme leaves and remaining salt and pepper over top. Bake covered with foil for 30 minutes. Remove foil and bake an additional 10 minutes, or until vegetables are tender. Top with Parmesan or Mascarpone, if desired. Serve hot. —8 servings.

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