Ratatouille

By amaliana

Ingredients

• 1 eggplant, peeled and diced into 1/2-inch pieces
• 1/2 cup olive oil
• Salt to taste
• 3/4 cup olive oil
• 3 zucchini, peeled and diced into 1/2-inch pieces
• 1 onion, chopped
• 2 tomatoes, peeled and cut into 1/2-inch pieces
• 2 sweet red peppers, seeded and diced into 1/2-inch pieces
• 1/2 cup tomato paste
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon minced garlic
• Salt and pepper to taste
• Fresh grated Parmesan cheese

Details

Servings 10

Preparation

Step 1

Preheat oven to 350 F. Put eggplant and the 1/2 cup of olive oil into a roasting pan. Toss the eggplant until thoroughly coated with oil. Bake for 35 minutes. Remove from oven and season to taste with salt. Put the 3/4 cup of olive oil into a large saucepan. Add the eggplant, zucchini, onion, tomatoes, red peppers and tomato paste. Mix lightly. Cook over low heat for 20 to 25 minutes, stirring occasionally. Add basil, oregano, garlic, salt and pepper. Cook for an additional 10 minutes. Top with grated Parmesan cheese.