Traditional Ratatouille Recipe

Ingredients

• 1 pound eggplant, cut into 1/4 inch circles
• 2 teaspoons kosher salt
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 teaspoon black pepper
• 1/4 cup fresh basil, chopped
• 3/4 cup fresh parsley, chopped
• 1 large yellow onion, thinly sliced
• 3 bell peppers (any color), chopped small
• 1/3 cup dry white wine such as a chardonnay (or substitute vegetable broth)
• 2 cups no-sugar added tomato sauce
• 2 large zucchini cut into 1/4 inch circles
• 2 large yellow squash cut into 1/4 inch circles
• 4 large tomatoes, peeled and cut into 1/4 inch circles 

Instructions

• heat up kitchen appliance to four hundred degrees. Spray a nine x thirteen in. casserole dish with slippy spray and put aside.

• Lay the eggplant on a towel and sprinkle with [*fr1] the salt and put aside.

• Heat the oil in a very massive frying pan. Add the garlic, [*fr1] the black pepper, basil, parsley, onion, and bell pepper. Cook till the vegetables square measure soft and add the wine simmer for one minute then add the pasta sauce. bring around a simmer and take away from heat.

• Pour half the sauce into the casserole dish. On prime of the sauce place one piece of eggplant, one piece of zucchini, one piece of yellow squash, and one piece of tomato - every slightly over covering. Repeat in long lines over the sauce. unfold the remaining sauce over the layer of vegetables. Repeat the strips of over covering eggplant, zucchini, squash, and tomato. Sprinkle with remaining salt and black pepper.

• Bake for fifteen to twenty minutes or till the vegetables square measure soft and also the prime gently begins to brown. Let cool slightly before serving.