Pure Flavor® Ratatouille

photo 1.1

Ingredients

  • 2 Pure Flavor® Baby Eggplants
  • 2 Pure Flavor® Roma Tomatoes
  • 2 Pure Flavor® Aurora Sweets™
  • 1 zucchini
  • ½ large onion, finely chopped
  • 3 garlic cloves, minced
  • 1 1/3 cup tomato paste
  • 1 tsp. oregano, dried
  • 1 tsp. basil, dried
  • ½ tsp. parsley, dried
  • ½ tsp. crushed red pepper flakes
  • 2 tbsp. olive oil, divided
  • 2 sprigs of fresh thyme
  • Sea salt and fresh ground black pepper to taste

Directions

  1. Preheat oven to 375°F. 
  2. In a large bowl, mix together tomato paste, garlic, onions, crushed pepper flakes, oregano, basil and 1 tablespoon of olive oil. Season with salt and pepper to taste. Spread sauce over bottom of oval oven safe dish evenly.
  3. Remove ends from eggplants, zucchini, peppers and tomatoes. Using a mandolin, slice thin even slices horizontally.
  4. Arrange slices of vegetables in desired pattern starting on outer edge of dish overlapping so that 1/3 of each vegetable slice is visible. 
  5. With remaining tablespoon of olive oil, drizzle overtop vegetables. Season atop with parsley and fresh thyme by running fingertips down stem. Season with salt and pepper as well to taste.
  6. Cover dish with piece of parchment paper or aluminum foil and bake for 45-50 minutes. Vegetables should still have structure and sauce should be bubbling up. Remove from oven and serve as desired.

Tips

  • There may be sauce and vegetable slices leftover, use in another dish
  • Cut eggplants last to limit browning
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