Homemade Ratatouille
Homemade ratatouille loaded with eggplant, zucchini, and tomatoes tossed in garlicky onions, roasted until tender, then sprinkled with fresh Parmesan!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.wyseguide.com.
Cooking tools:
- Cast iron skillet
- Oven
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Spoon
- Can opener
- Aluminum foil
- Grater
Ingredients
- 4 tbsp olive oil separated
- 1 small onion sliced
- 4 cloves garlic minced
- 1 ½ tsp kosher salt separated
- ½ tsp freshly ground black pepper
- 2 tsp dried Italian seasoning separated
- 1 14-oz can crushed tomatoes
- 1 small eggplant sliced ⅛-inch thick (preferably "finger" variety)
- 2 small zucchini sliced ⅛-inch thick
- 3 plum tomatoes sliced ⅛-inch thick
- ¼ cup grated Parmesan cheese
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