Eggplant Ratatouille Recipe
Roasted eggplant tomato stew - Gluten-Free, Vegan
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
- 2
Roast the Vegetables
In a large mixing bowl, combine the diced eggplant, zucchini, bell pepper, red onion, and minced garlic. Drizzle with olive oil, add salt, black pepper, oregano, and thyme. Toss until well coated. Spread the mixture on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, stirring halfway through.
- 3
Add Tomatoes
Once the vegetables are tender and slightly caramelized, remove them from the oven. Stir in the tomatoes and return to the oven for an additional 10-15 minutes.
- 4
Finish and Serve
Remove the ratatouille from the oven and stir in the fresh basil. Serve warm or at room temperature.
