Ratatouille
What You Will Need
Ingredients
- 1 small eggplant, sliced ⅛ inch thick
- 1 zucchini, sliced ⅛ inch thick
- 3 roma tomatoes, sliced ⅛ inch thick
- 1 tsp. parsley, minced for garnish
Sauce Mix
- 3 Tbsp. olive oil
- 1 Tbsp. Lee Kum Kee Minced Garlic
- ½ yellow onion, chopped
- ½ cup diced red bell pepper
- 14 oz. crushed tomatoes
- 1 tsp. dried basil
- ¼ tsp. dried thyme leaves
- 2 tsp. dried parsley
- salt and pepper, to taste
Made with
Lee Kum Kee products
How to make it
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https://www.youtube.com/watch?app=desktop&v=W20n29cc9pg&feature=youtu.be
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Preheat the oven to 375˚F. Heat a pan over medium heat. Add 2 Tbsp. of the olive oil to the pan then add in the Lee Kum Kee Minced Garlic, onion, and red bell pepper.
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Cook the vegetables for 3-4 minutes or until they become tender. Pour in the crushed tomatoes, dried basil, dried thyme, and dried parsley. Mix until combined. Simmer for 15 minutes until the sauce has slightly thickened. Season with salt and pepper to taste.
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Pour the sauce into an 8” x 8” baking dish. Form small stacks of the sliced vegetables. Turn the stacks sideways then arrange them into the pan so that the slices are standing up.
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Brush the remaining Tbsp. of olive oil on top. Cover the pan with foil and bake it in the oven for 30 minutes.
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Remove the foil covering then bake it for an additional 15 minutes or until the vegetables are tender. Allow the ratatouille to cool slightly before serving, top with minced parsley. Serve and enjoy!
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