Preheat the oven to 375 degrees F.
In an 8 inch by 8 inch square baking dish add:
1 large eggplant, diced large
1/2 red onion, diced small
5 cloves garlic, sliced
2 medium sized tomatoes, chopped with seeds and juice
1/4 cup extra virgin olive oil
1/4 cup water
1 teaspoon salt
1 teaspoon Italian seasoning
Roast in the oven, uncovered, for 45-60 minutes, (check on it about halfway through baking to make sure there is sufficient liquid at the bottom – it should not be dry and stick to pan. If so, add 1/4 cup water). Roast until eggplant is fork tender and onions are translucent. Then add:
1/4 cup minced dried tomato
2 Tablespoons chopped fresh basil
(If you don’t have fresh tomatoes or basil available, you could add a 14 oz. can of diced tomatoes with basil. It is just as delicious).
fresh cracked pepper to taste
taste and adjust salt if needed
Serve warm as a side dish to your favorite baked fish or baked chicken, as a topping for a baked potato, as a stuffing for grilled zucchini. Delicious served with fried eggs for breakfast. This would also go very well cold as an item on an antipasti tray with olives, partially-steamed cold broccoli, proscuitto or beef-wrapped asparagus, green beans, fresh mozzarella (if dairy is safe for you) and/or grilled zucchini.
2 thoughts on “Roasted Ratatouille”
Mmmmm yummy 😍
We think so, I hope you like! 🙂