Melt in your mouth Ratatouille

Ratatouille

Recipe submitted by Roxanne

Ratatouille

Melt in your mouth Ratatouille

This is my recipe by Ratatouille. My quick & easy two-step process may seem like overkill to you, but the trick is to get the veggies so melty and herb-infused that an eggplant hater can’t detect the texture and falls in love with the flavor. Simmering on the stove-top just doesn't quite do it.
5 from 1 vote
Course vegan
Cuisine Indian

Ingredients
  

  • 2-3 cups eggplant (chopped)
  • 2-3 cups Zucchini (chopped)
  • 2-3 cups Tomatoes (chopped)
  • 1 cup Red Onion (chopped)
  • 1 cup Red Bell Pepper (chopped)
  • Italian flat leaf parsley (half bunch)
  • Basil, thyme, rosemary, and garlic – season to your taste
  • 1 large can diced tomatoes and one small can tomato paste
  • 1/2 cup grated parmesan
  • 1/2 – 1 cup  crimini mushrooms – whole
  • 1/2 – 1 cup carrots (chopped)
  • lemon zest

Instructions
 

  • Chop everything and combine the veggies (with the can of diced tomatoes) in a Big Deep Saucepan with the herbs (except the parsley).
  • Cover and simmer until al dente.
  • Stir in the tomato paste and parsley.
  • Pour the whole mix into a deep baking dish. Cover with foil.
  • Bake in 375 F oven for about 35 minutes.
  • Uncover and sprinkle with parmesan.
  • Bake until the parm is bubbling.
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Comments

One response to “Melt in your mouth Ratatouille”

  1. laura

    Where does the lemon zest go?

5 from 1 vote (1 rating without comment)

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