Baked Ratatouille
Recipe type: Vegetable
  • 1 medium eggplant, cubed
  • 1 large onion, chopped
  • 2-3 small zucchini, halved lengthwise and sliced
  • 2-3 cloves garlic, minced
  • 14 ounces diced tomatoes, drained
  • ½ medium red pepper, chopped
  • 1 Tablespoon dried parsley
  • ½ teaspoon dried oregano
  • ¼ teaspoon dried thyme leaves
  • 1 teaspoon salt
  • 1 / 3 cup olive oil
  1. Combine all ingredients in a deep casserole dish.
  2. Mix well to coat the vegetables with the oil and herbs.
  3. Bake at 325 degrees for 1½ hours, stirring about every ½ hour.
The vegetables cook down considerably so what looks like a large volume to begin with will look much smaller in the end. You can try adding any vegetable you like such as carrots, yellow squash, or green pepper. Vary the amounts of vegetables to your taste. You can also substitute chopped fresh tomatoes for the canned ones.
Recipe by Gluten-Free Homemaker at