2cupstomatoes diced or cherry tomatoes cut in half
1medium red onion
2-3clovesgarliccut in quarters
1/4cupbasil fresh and chopped
Wash and dice the eggplant, put it in a colander, and sprinkle it with salt.
Let the eggplant sit for about 30 minutes to get out all the bitter flavor.
Rinse the salt off the eggplant and pat dry with a paper towel or clean cloth.
Preheat the oven to 375° F.
Chop all the remaining veggies while the eggplant is sitting.
Toss the veggies on a cookie sheet, drizzle with olive oil and sprinkle with salt.
Bake at 375° F for 50 minutes. (Give the veggies a stir after about 30 minutes of baking).
Sprinkle with fresh basil that has been cut or ripped into small pieces and toss again to get all of the salt, oil, and basil mixed with the veggies.
Some eggplants are more bitter than others. You can taste the fresh raw eggplant. If it's not bitter, you can skip the step of salting and washing it. (The fresher and tighter the skin on the eggplant, the less likely that it will be bitter).
You don’t need to peel the eggplant for this dish, but you can if you want to. If you want to peel it, a simple potato peeler will work.
Easy Ratatouille Recipe
Amount Per Serving (0.75 cup)
Calories 105Calories from Fat 81
% Daily Value*
Saturated Fat 1g6%
Vitamin A 410IU8%
Vitamin C 13mg16%
* Percent Daily Values are based on a 2000 calorie diet.