Baked Ratatouille

1 tblspn Extra Virgin Olive Oil
1 clove garlic, finely chopped
1 red onion, finely diced
1 red capsicum, finely diced
500ml tomato passata
Freshly ground black pepper
2 medium zucchini, roughly sliced
1 large eggplant, thinly sliced and then halved
4 Roma tomatoes
5 sprigs thyme
250g ricotta

Preheat oven to 180 C;
Drizzle olive oil into wok/large frypan over medium heat;
Add onion, capsicum and garlic and stir while cooking for 10-15 minutes (until softened);
Add tomato passata, season with pepper and mix well;
Transfer mixture to a large baking dish and layer the slices of zucchini, eggplant and tomato on top of the mixture;
Add small dollops of ricotta on top along with the springs of thyme;
Bake in oven for 45 minutes, cover with foil once ricotta begins to brown (after about 20 minutes);
Serves perfectly by itself, with toasted sourdough or brown rice.
Enjoy and don’t forget to #organictransformations so I can see your wonderful, nourishing, re-creations!

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