Roasted Eggplant Tomato Ratatouille
1 yellow or red onion (peeled and diced)
2 garlic cloves (peeled and minced)
1 small or ½ large eggplant (diced)
1 zucchini (diced)
1 red bell pepper (cored and diced)
2 cups canned or fresh tomatoes (diced)
1⁄2 teaspoon dried thyme leaves
1 tablespoon olive oil
1⁄2 teaspoon salt
1 lemon (cut in four quarters)
Shredded Parmesan cheese
Fresh basil leaves
Wash your hands with soap and water, then gather all your kitchen gear and ingredients and put them on a clean counter.
- With the help of your adult, turn the oven on and set it to 450 degrees.
- Put the onion, garlic, eggplant, zucchini, bell pepper, and tomatoes in the large mixing bowl and mix well. Add the thyme, oil and salt, and mix again.
- Tip the bowl onto the baking sheet and let everything slide onto the baking sheet. Spread the vegetables into a single layer.
- With the help of your adult, put the baking sheet in the oven and bake until everything is softened (especially the eggplant—poke it with a fork to check) about 45 minutes.
- With the help of your adult, remove the baking sheet from the oven.
- Serve hot or let cool, cover and refrigerate up to 2 days. Just before serving, squeeze the lemon over it, and add the Parmesan cheese and basil.
Ratatouille (rat-a-TOO-ee) comes from southern France. A mix of mostly eggplant, tomatoes and zucchini, it can also include other ingredients for extra zip. Eat it hot or cold, by itself, on a cracker, as an omelet filling, or as a topping on almost anything: pizza, pasta, rice, burgers, chicken or fish.
Sharp knife (adult needed), Cutting board, Measuring spoons, Large mixing bowls, Measuring cup, Large mixing bowl, Measuring cup, Large mixing spoon, Large baking sheet with sides
HANDS-ON TIME: 45 MINUTES | TOTAL TIME: 1 HOUR, 30 MINUTES | MAKES: 4 SERVINGS
Recipe courtesy of http://www.chopchopmag.org/