Ratatouille

Sauce Ingredients

2 tablespoons avocado oil1 medium yellow onion, peeled & diced3 medium garlic cloves, peeled & minced2 teaspoons sea salt1 teaspoon black pepper1 28-ounce canned crushed tomatoes1 6-ounce canned tomato paste10 fresh basil leaves, minced½ cup fresh parsley, minced

Veggies Ingredients

1 large eggplant, ends removed & sliced in ¼” thick discs1 large zucchini, ends removed & very thinly slices1 large yellow squash, ends removed & very thinly sliced4 medium Roma tomatoes, ends removed & sliced in ¼” thick rounds

Garnish

2 tablespoons avocado oilSprinkle of sea salt & black pepper

Directions

To make your sauce, add avocado oil to a large pot and bring to medium-low heat. Add onion and garlic and season with sea salt and black pepper and sauté until soft, about 5-7 minutes.Stir in crushed tomatoes and tomato paste and simmer on low heat until the sauce is thick and bubbly, about 10 minutes.Turn off the heat and stir in basil and parsley.Preheat your oven to 350 degrees Fahrenheit.Pour sauce into a deep round pie dish and smooth out with the back of your spoon.Arrange sliced eggplant, zucchini, yellow squash and tomato in a circular pattern until all of the veggies are used.Garnish with avocado oil and a sprinkle of sea salt and black pepper.Bake, covered with foil, for 45 minutes, then remove the foil and finish baking for 15 more minutes.Carefully remove from the oven and when cool enough, serve.Store any leftovers in the fridge in a glass container for up to 5 days.Enjoy!