Baked Ratatouille




  • 1 small eggplant
  • 3 garlic cloves, minced
  • 1 red bell pepper
  • ½ red onion, chopped
  • 1 yellow squash
  • 1 zucchini squash
  • 38 oz tomato sauce (roughly 1 ½ jars sauce)
  • ¼ tsp parsley
  • ¼ tsp garlic powder
  • ¼ tsp red pepper flakes
  • Olive oil
  • Fresh basil


Sauté the garlic and onion in olive oil until tender. Chop the eggplant, bell pepper, yellow squash, and zucchini into cubes. Toss the cubed vegetables, the sautéed garlic and onions in a bowl. Toss ingredients in the bowl with 1 ½ Tbsp olive oil and the parsley, garlic powder, and red pepper flakes. In a casserole dish cover the bottom with about ¼ cup sauce. Layer in the vegetables and remaining sauce. Bake the ratatouille at 375 degrees for 40-45 minutes or until vegetables are tender. Serve with fresh basil and fresh mozzarella.