Dump and Bake Ratatouille

Dump-and-Bake Ratatouille

This version of ratatouille is simple and easy to fix. It’s not much on presentation, but it’s delicious.

Ingredients:

 1 eggplant

 Salt and pepper

 1 large onion, thinly sliced

 2 sweet bell peppers, any color, seeded and sliced into strips

 3 zucchinis, halved lengthwise and cut crosswise into slices

 4 tomatoes, quartered and seeds removed (optional to remove seeds)

 ¼ cup finely chopped fresh parsley

 ¼ cup coarsely chopped fresh basil

 1 tsp dried oregano (or 1 Tbsp fresh)

 1 small can (6 ounces) tomato paste

 1 Tbsp olive oil, plus additional for serving

 4 teaspoons minced garlic

 Optional garnish: capers, drained

Method:

 Cut the eggplant into chunks.

 In a colander, toss the eggplant with 1 tsp salt, then let drain for about 30 minutes. Pat the

eggplant dry with paper towels.

 Meanwhile, spray a deep 9x13 inch baking dish with cooking spray. Set aside. Preheat oven to

400 degrees F.

 In a large bowl or in the prepared dish, toss together eggplant, onion, bell peppers, zucchini,

tomatoes, parsley, basil, oregano, tomato paste, olive oil, and garlic.

 Transfer vegetables to the prepared dish, cover with foil, and bake for 45 minutes, stirring once

or twice during the baking time to make sure that the vegetables cook evenly (or until

vegetables are tender).

 Garnish with capers, drizzle with olive oil, and season with salt and pepper just before serving.

Options and Notes:

Cooking for two? Cut the recipe in half and bake in an 8- or 9-inch square dish.

This recipe can also be prepared in a slow cooker. Every slow cooker varies but try 3 hours on high or 6

hours on low.