Roasted Ratatouille

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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.

Published by

Michelle

Michelle is a Public Speaker, Educator, Blog Author and Photojournalist for over 15 years. Upon discovering that her child has multiple food allergies, she has turned her passion for cooking into a passion of sharing and teaching on the topic of food allergies. Michelle is the Founder of Safe Eats.net, where readers can learn the art of cooking and baking to avoid all allergens and cope with living with food allergies.

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