Ratatouille

Ingredients

  • 8 roma tomatoes, halved
  • Olive oil
  • Onion, chopped
  • Celery, chopped
  • Garlic (optionally, roasted)
  • Green bell pepper
  • Basil
  • Oregano
  • Eggplant, cubed
  • Zucchini, sliced
  • Squash, sliced
  • Red bell pepper, sliced
  • Salt
  • Pepper

Instructions

  • Chop and mix onion, celery, garlic, green bell peppers, and herbs.
  • Oil a baking pan and place the tomato halves in it.  Spread mix around it and drizzle more oil.
  • Bake at 275 for 1 hour.  Turn over the tomato halves and bake another 1 hour.
    • If the onions become too browned, add more oil.
  • The tomato skins should be loose; remove with tongs and bake another half hour, adding a bit more oil.  Remove and store in fridge as needed.
  • Coat a crockpot in oil and add eggplant, zucchini, squash, red bell peppers, and the previously cooked tomato mix.  Add salt and pepper as needed.
  • Bake uncovered at 350 for 1 hour.  Can be stored in the fridge, and gets better the next day.


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