2 Chinese Eggplants
8 roma tomatoes
3 yellow squashes
2 tbsp olive oil (divided)
2 tbsp Kinder’s Italian Chop House (divided)
28 oz crushed tomatoes
1 yellow onion
5 garlic cloves
1 bunch fresh basil
In medium sauce pot add 1 tbsp oil. Allow to preheat over low and add 1 tbsp seasoning, allowing to bloom for 1-2 minutes.
Increase heat to medium and add minced garlic and onion, sauté until fragrant and translucent, about 4 min.
Stir in crushed tomatoes and cook for 3-5 minutes. Reduce heat to low, allowing sauce to simmer for at least 15 minutes while you prepare veggies.
Slice all veggies uniformly, approximately 1/16 inch using a sharp knife or mandoline. Lay in independent rows for organization and easy stacking.
Once all veggies are sliced, begin to assemble uniform stacks to make the dish easier to fill.
Once stacks are made, spoon sauce in the bottom of a 9-10 inch circular baking dish. Sauce should cover bottom without being too deep, otherwise it will bubble through veggies.
Place stacks in pan standing upright on end starting on the outer rim. Once outer ring is complete, repeat a smaller inner ring and fill center with extra veggies.
After ratatouille is fully assembled, mix remaining tbsp of oil and seasoning in small bowl and brush over top of the veggies.
Cover dish with foil and bake at 375 for 30 minutes, uncover, and bake another 10-15 minutes.
Let cool for 5-10 minutes and serve as an entrée or side dish. Enjoy!