This recipe is super easy, and is really delicious over a bed of rice.

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Servings: 4

Prep Time: 00:20

Cook Time: 01:00

Main Ingredients

1 large eggplant

1 large zucchini

2 medium yellow squash

1 small red onion

1/2 red bell pepper, sliced into strips

2 garlic cloves, minced

2 tbsp olive oil, divided

1 tbsp dry oregano

1 tbsp dry thyme

1 tbsp dry chives

salt and pepper to taste

8 oz can of tomato sauce

sprinkle of fresh herbs: basil, or cilantro

sprinkle of feta cheese


1Preheat oven to 375 degrees.

2Cut vegetables into thin 1/4" slices.

3Add 1 tbsp olive oil to bottom of your skillet or baking dish.

4Using the shape of your dish or skillet layer in the vegetables starting with the sliced eggplant, red onion, zucchini, squash, and red bell pepper.

5Sprinkle minced garlic throughout.

6Season with salt, pepper, thyme, oregano, and chives.

7Drizzle 1 tbsp olive oil evenly across the vegetables.

8Pour tomato sauce evenly across the vegetables. Tap your dish or skillet 2-3 times on the counter to make sure the sauce falls through the vegetables.

9Place in oven and bake for 1 hour, until tomato sauce starts to bubble.

10Sprinkle on fresh herbs and feta cheese.

11Let Ratatouille sit for 2 minutes before serving.

Additional Notes

Give this recipe a try, and let me know how you like it! Remember it is an awesome combination with rice!

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