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Kinder’s Ratatouille


2 Chinese Eggplants

8 roma tomatoes

3 yellow squashes

3 zucchini

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


Step 1

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.

Step 2

Increase heat to medium and add minced garlic and onion, sauté until fragrant and translucent, about 4 min.

Step 3

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.

Step 4

Slice all veggies uniformly, approximately 1/16 inch using a sharp knife or mandoline. Lay in independent rows for organization and easy stacking.

Step 5

Once all veggies are sliced, begin to assemble uniform stacks to make the dish easier to fill.

Step 6

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.

Step 7

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.

Step 8

After ratatouille is fully assembled, mix remaining tbsp of oil and seasoning in small bowl and brush over top of the veggies.

Step 9

Cover dish with foil and bake at 375 for 30 minutes, uncover, and bake another 10-15 minutes.

Step 10

Let cool for 5-10 minutes and serve as an entrée or side dish. Enjoy!

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