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Ratatouille

Ingredients

4 small eggplants, sliced thin
2 zucchini, sliced thin
1 yellow squash, sliced thin
1 cup onion, diced
2 cloves garlic, minced
1 15-oz can tomato sauce
fresh basil, chopped small
mozzarella cheese
salt


Preparation

Preheat oven to 350 degrees F.  Sauté onion and garlic in a medium frying pan, mix with tomato sauce, and spread in the bottom on of a 9x13in pan.  Sauté eggplant slices in the frying pan.  Layer slices of eggplant, zucchini, and squash around the pan in desired design.  Sprinkle basil, cheese, and salt to taste on the top of the veggies, cover the pan with tinfoil, and bake for 25 minutes.  Uncover and bake for 5-10 minutes or until golden brown.  Serve warm alone, over pasta, or with garlic bread!

Gluten free, vegetarian.

This entry is related to the following products. Click on any of them for more information.
Onion, Basil, Potted, Garlic, Eggplant, Zucchini, Summer Squash, Basil, Onion, Yellow,
Summer 2016 CSA starts in May!

 

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