1 can peeled tomatoes
2 tbsp melted coconut oil
1tbsp of balsamic vinegar
2 cloves of garlic (minced)
1 tbsp of dried herbs, like oregano
Salt and pepper
1 red onion, halved and cut into rings
1 eggplant, thinly sliced
1 zucchini or 2 halves
5 roma tomatoes,
Preheat oven to 180C.
Mix the canned tomatoes with melted coconut oil, balsamic vinegar, garlic, herbs and salt and pepper.
Add the tomato mixture into a baking dish.
Put the slices of eggplant, zucchini, onion and tomato nicely assorted on top of the sauce.
Sprinkle the vegetables with some melted coconut oil and bring to taste with salt and pepper. Put the baking dish in the oven for about an hour. The ratatouille is ready when the vegetables are soft and nicely coloured and the tomato sauce is sizzling.
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