How to Make Ratatouille

Prep time: 45 mins

Cook time: 45 mins

Ingredients:

1 (6 oz) can tomato paste

1/2 Chopped onion

1/4 cup minced garlic

3/4 cup water

4 tbs olive oil

salt and pepper to taste

1 small eggplant, trimmed and thinly sliced

1 zucchini, trimmed and thinly sliced

1 yellow squash, trimmed and thinly sliced

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

1 tsp thyme leaves

3 tbs mascarpone cheese (as garnish)

Directions:

Preheat oven to 350 degrees

Spread tomato paste on the bottom of a 10-inch square baking dish. Add onion and garlic. Stir in water and 1 tablespoon olive oil until thoroughly combined. Season with salt and pepper.

Arrange alternating slices of eggplant, zucchini, yellow squash, red bell pepper, and yellow bell pepper, starting at the outer edge of the dish and making a spiral towards the center. This creates the aesthetic colors of the dish.

Drizzle with remaining 3 tbs olive oil

Season with salt and pepper and sprinkle with thyme Cover vegetables with a piece of parchment paper cut to fit inside.

Bake until vegetables are roasted and tender (about 45 minutes)

Serve with dollops of mascarpone cheese

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