How to Make Ratatouille with Tomato Sauce

• Wash and slice 1 eggplant, add a pinch of salt and set aside.
• Wash and slice 1 zucchini (you can use two if one is too small).
• Wash and slice 5 tomatoes.

Tomato Sauce:

• If you are using fresh tomatoes: Boil a pot of water, add tomatoes, and let boil for 3 minutes. Peel the skin off the tomatoes and puree in a food processor or just chop.
• Peel and chop 1 onion.
• In a pan heat up 2 Tbsp of extra olive oil. Add in the chopped tomatoes until it starts to brown up; stirring occasionally. Chop 1 red bell pepper, add to the onions. Simmer for another 2-3 minutes.
• Add puree tomatoes to the onion. Also add 1 minced garlic clove and 2 stems of fresh parsley chopped.
• Turn heat off. Salt and pepper to taste.

Putting it all together:

• Preheat your oven to 350F.
• Pour tomato sauce on the bottom of a shallow oven-safe casserole dish.
• Arrange sliced eggplant, zucchini, and tomatoes in a circular pattern.
• In a small dish, add 2 stems of chopped parsley, 2-3 garlic cloves minced, 2 Tbsp of extra virgin olive oil, and 1/2 teaspoon of salt. Mix and pour on top of the arranged vegetables.
• Cover the dish with lid or parchment paper. Bake for 1 hour.
• Let ratatouille cool down for a few minutes. Enjoy!