Discover a vibrant and wholesome twist on the classic French dish with this oil-free ratatouille recipe. Bursting with colors and flavors, this dish combines the freshness of summer vegetables without added oils, making it both nutritious and delicious.

Ingredients (organic/biodynamic)

For the top:

• ½ medium eggplant
• 1 medium zucchini
• 1 medium summer squash
• 3 tomatoes
• 1 medium red onion
• Celtic Sea Salt® and freshly ground pepper, to taste

For the sauce:

• 2 cloves of garlic, minced
• 1 medium red onion, chopped
• 1 lb. tomatoes, chopped
• ½ tsp. dried thyme
• ½ tsp. dried parsley
• ½ tsp. Celtic Sea Salt®
• 1 red bell pepper, chopped

Instructions:

1. Preheat oven to 425°F
2. Slice eggplant, zucchini, summer squash, red onion, and tomatoes thinly. Set aside.
3. For the sauce, combine a splash of water, garlic, and red onion in a medium skillet. Cook over low heat until very soft but not browned for about 5 minutes.
4. Add tomatoes, their juices, thyme, parsley, and salt. Simmer over low heat for about 10 minutes, until very soft and some liquid remains.  Do not brown.
5. Add red bell pepper and simmer to soften. If pan is dry add ¼ cup of water.
6. Pour hot tomato mixture into casserole dish.
7. Arrange the thinly sliced vegetables (eggplant, zucchini, summer squash, tomatoes, and red onion) layered over tomato mixture. Sprinkle with salt and pepper to taste.
8. Bake in the oven covered for 1 hour or until the vegetables are tender. Remove cover for the last 20 minutes and continue baking.
9. Can be served hot or at room temperature.

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