Ingredients

The following ingredients have 6 Servings
  • 1 zucchini
  • 1 Eggplant
  • salt
  • 4 Bell pepper (2 red and 2 yellow)
  • 2 sprigs Basil
  • 2 sprigs thyme
  • 2 onions
  • 2 garlic cloves
  • 3 Tbsps vegetable oil
  • 15 ozs Diced tomatoes (canned)
  • peppers
  • 1 pc Parmesan
  • 3 Tbsps breadcrumbs

Instruction

  • Rinse zucchini and eggplant, wipe dry, and cut into 1/4-inch thick slices. Sprinkle with a little salt and let the vegetable slices steep 15 minutes.
  • Meanwhile, cut bell peppers into quarters, remove seeds and rinse.
  • Rinse herbs, shake dry and set aside 1 thyme sprig for garnish. Pluck leaves and chop finely.
  • Peel the onions and garlic and chop finely. Heat 1 teaspoon oil in a skillet. Sauté onions and garlic until translucent at medium heat for 2-4 minutes.
  • Add diced tomatoes and herbs, bring to a boil, season with salt and pepper and set aside.
  • Dry zucchini and eggplant slices. Mix with bell pepper quarters and remaining oil in a bowl. Grate Parmesan and mix with the breadcrumbs.
  • Heat a grill pan and grill the vegetables in slices on each side for 1 minute.
  • Grease baking dish if necessary. Alternately layer vegetables and tomato sauce in the dish. Bake in a preheated oven at 400°F for 25 minutes. After 15 minutes, sprinkle over cheese-crumb mixture. Garnish ratatouille with thyme.