Description
This Easy Layered Ratatouille features vibrant layers of eggplant, zucchini, and tomatoes, creating a dish that’s both hearty and healthy. It’s simple to prepare, making it an ideal option for a quick dinner or a satisfying meal any day of the week.
Ingredients
Scale
- 4 ½ tbsp olive oil
- 4 garlic cloves (minced)
- ½ small onion (chopped)
- â…“ cup carrot (shredded)
- 14 ½ oz crushed tomatoes
- 2 ¼ tsp dried basil
- ½ tsp dried parsley
- 1 small eggplant (sliced into â…› inch thick rounds)
- 2 small zucchinis (sliced into â…› inch thick rounds)
- 3 Roma tomatoes (sliced into â…› inch thick rounds)
- Salt and black pepper (to taste)
Instructions
- Preheat the oven to 375°F and prepare a baking dish with cooking spray or olive oil.
- In a large pan, heat olive oil and sauté onion, garlic, and carrot until softened.
- Add crushed tomatoes, basil, and parsley; simmer for 15 minutes, adjusting seasoning.
- Pour the sauce into the baking dish, spreading it evenly across the bottom.
- Layer eggplant, zucchini, and Roma tomatoes in a circular pattern on top of the sauce.
- Cover the dish with aluminum foil and bake for 30 minutes. Remove foil and bake for another 30 minutes.
- Let it cool slightly before serving.
Notes
Salt eggplant beforehand to reduce moisture and improve texture.
For best results, let vegetables come to room temperature before baking.
Experiment with seasonal herbs for added flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 6g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg