Ingredients

• 1 eggplant
• 1 zucchini
• 1 yellow bell pepper
• 1 red bell pepper
• 1 onion
• 2 garlic cloves
• 4 tomatoes
• 2 tbsps olive oil
• 1 tsp salt
• 1 tsp black pepper

Instructions

1. Preheat the oven to 375°F (190°C).
2. Slice the eggplant, zucchini, yellow bell pepper, red bell pepper, and onion into thin slices. Mince the garlic cloves.
3. In a baking dish, arrange the sliced vegetables in an alternating pattern.
4. Dice the tomatoes and mix with minced garlic, olive oil, salt, and black pepper. Pour this mixture over the sliced vegetables.
5. Cover the baking dish with foil and bake in the preheated oven for 45 minutes.
6. Remove the foil and bake for an additional 15 minutes until the vegetables are tender.
7. Serve the ratatouille hot as a side dish or over cooked pasta or rice. Enjoy!

Notes

• This recipe serves 4 people
• Feel free to add your choice of herbs for extra flavor