Ratatouille

Ingredients:

• 2 lbs. of red tomatoes (about 6 medium)
• 1 large red bell pepper, chopped
• 1 medium eggplant, diced into cubes
• 1 large yellow squash, diced into cubes 
• 1 medium zucchini, diced into cubes
• 1 medium yellow onion, chopped
• 5 Tablespoons olive oil
• 4 cloves of garlic, minced
• 3/4 teaspoon salt
• 1/4 teaspoon red pepper flakes
• 1/4 cup basil, chopped
• 1/4 teaspoon dried oregano
• Black pepper to taste

Instructions:

1. Preheat the oven to 425 F. Line two large baking sheets with parchment paper for an easy clean up.
2. Prepare the tomatoes by chopping them into cubes or grate them in the large holes of a grater.
3. On one baking sheet, add the eggplant with 2 Tablespoons of olive oil. Arrange the eggplant evenly on the sheet pan and sprinkle 1/4 teaspoon of salt.
4. On the other baking sheet, add the bell pepper, yellow squash and zucchini tossed in 1 Tablespoon of olive oil and 1/4 teaspoon salt. Spread the vegetables into an even layer across the baking sheet.
5. Add the two baking sheets to the oven and bake for 15 minutes.
6. Add 2 tablespoons of the olive oil in a Dutch oven or soup pot over medium heat. Then, add the diced onion and ¼ teaspoon salt. Cook, stirring occasionally, until the onion is tender and caramelizing on the edges, about 8 to 10 minutes.
7. Add the garlic and cook until fragrant (takes about 30 seconds). Add the tomatoes and reduce the heat to medium-low, or as necessary to maintain a gentle simmer.
8. Once the 15 minutes are up, stir around the vegetables and add back into the oven for about 10 more minutes.
9. Remove the eggplant from the oven and stir it into the cooking tomato sauce.
10. Let the squash and bell peppers continue to bake until the peppers are caramelized, about 5 to 10 more minutes. Then, transfer the contents of the pan into the simmering sauce. Continue simmering for 5 more minutes.
11. Remove the pot from the heat. Stir in 1 teaspoon olive oil, the fresh basil and red pepper flakes. Crumble the dried oregano into the pot. Season to taste with additional salt and black pepper.
12. Serve and enjoy!