Ingredients

• 1 Eggplant
• 2 Zucchini
• 1 Red bell pepper
• 1 Yellow bell pepper
• 1 Onion
• 2 Garlic cloves
• 4 Tomatoes
• 240 mls (1 cup) Fresh basil leaves
• 3 tbsps Olive oil
• 1 tsp Salt

Instructions

1. Preheat the oven to 375°F (190°C)
2. Slice the eggplant, zucchini, red bell pepper, and yellow bell pepper into thin rounds
3. Chop the onion and mince the garlic cloves
4. Slice the tomatoes into rounds
5. In a baking dish, layer the vegetables alternately, seasoning with salt and drizzling olive oil between each layer
6. Cover the dish with foil and bake for 45 minutes
7. Remove the foil and bake for an additional 15 minutes, or until the vegetables are tender
8. Garnish with fresh basil leaves before serving
9. Slice the crusty baguette and serve alongside the Ratatouille

Notes

• The key to a great Ratatouille is fresh vegetables
• Crusty baguette is the perfect accompaniment for this dish