Provençal Ratatouille with Garden Herbs

RECIPES TO NOURISH LIFE

Serves 4–6 | Prep: 25 minutes · Cook: 50 minutes

Ingredients

• 1 eggplant
• 2 zucchini
• 1 red bell pepper
• 1 yellow bell pepper
• 4 ripe tomatoes
• 1 onion
• 3 garlic cloves
• 3 tbsp olive oil
• 1 tsp herbes de Provence
• Fresh thyme and basil
• Salt and freshly ground pepper

Preparation

1. Preheat the oven to 190°C (375°F). Slice the eggplant, zucchini and peppers into thin, even rounds.
2. Sauté the chopped onion and garlic in 1 tbsp olive oil. Add chopped tomatoes and simmer for 10 minutes to make a simple sauce.
3. Spread the sauce over the bottom of a baking dish. Arrange the vegetable slices in alternating rows or a spiral.
4. Drizzle with the remaining olive oil, season and add thyme. Cover with parchment and bake for 35 minutes, then uncover and bake for another 15 minutes.
5. Let rest briefly and finish with fresh basil.

Chef Marie’s Note

This layered, oven-baked interpretation of Provençal ratatouille is especially lovely when allowed to rest for a few minutes before serving.