1eggplanthalf of the peel removed in vertical stripes
2medium sizedyellow squashes
2tablespoonsfresh basilchopped , from 8-10 leaves
1large red oniondiced
1orange bell pepperdiced
1yellow bell pepperdiced
1teaspoonsaltor more, to taste
1/4teaspoonred pepper flakes
28ozcrushed tomatoes(one large can)
2tablespoonschopped fresh basilfrom 8-10 leaves
Preheat the oven for 375˚F.
Slice the eggplant, tomatoes, squash, and zucchini into thin rounds, then set in large bowl. Toss with basil, garlic, Italian seasoning, salt, pepper, and olive oil. Set aside.
Make the sauce: Heat the olive oil in large (12-inch is ideal) oven-safe dutch oven over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and red pepper, then add the crushed tomatoes. Add more salt and/or red pepper flakes, if desired. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.
Add sliced vegetables to the top of the sauce and spread into a uniform layer. Cover the dutch oven with a lid and bake for 50 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.
Serve hot as a main dish or side. Serve with additional fresh basil as well as grated pecorino romano cheese.
The ratatouille is also excellent leftover. To reheat: cover with foil and reheat in a 350˚F oven for 15 minutes.