My younger sister is a budding chef and makes a delicious ratatouille recipe. We thought you all might like to try it! It tastes even better with farm fresh ingredients, trust us. ;)
Image credit: DIY Cozy Home
1 6 oz can of tomato paste
1/2 cup of onion, chopped
1/4 cup of minced garlic (or more, depending on your garlic preferences)
4 tablespoons of olive oil
3/4 cup of water
1 small eggplant, trimmed and very thinly sliced
1 zucchini, trimmed and very thinly sliced
1 yellow squash, trimmed and very thinly sliced
1 teaspoon of thyme (fresh is best!)
Mozzarella or herb cheese, depending on your preference (we personally love the herb cheese)
salt and black pepper to taste
1. Preheat the oven to 375 degrees Fahrenheit.
2. Spread the tomato paste on the bottom of a 10x10 inch baking pan. Sprinkle in the onion and the garlic, then stir in 1 tablespoon of olive oil and 3/4 cup of water until thoroughly combined. Season with salt and pepper to taste.
3. Arrange alternating slices of zucchini, yellow squash, and eggplant. Drizzle the vegetables with 3 tablespoons of olive oil and season them with salt and black pepper. Sprinkle with thyme leaves.
4. Bake until the vegetables are roasted and tender, about 45 minutes. Cover with dollops of cheese. Let the cheese melt then serve.
We usually serve this over rice. If you try it out, let us know what you think!