- 2 eggplants
- 6 roma tomatoes
- 2 yellow squash
- 2 zucchinis
Ingredients for the Ratatouille Sauce
- 2 tbsp olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- 1 red bell pepper, diced
- salt and pepper, to taste
- 28 oz can of crushed tomatoes
- 2 tbsp chopped fresh basil, from 8-10 leaves
- 2 tsp herbs de Provence
Ingredients for Seasoning
- 2 tbsp chopped fresh basil, from 8-10 leaves
- 1 tsp garlic, minced
- 2 tbsp chopped fresh parsley
- 2 tsp fresh thyme
- salt and pepper to to taste
- 4 tbsp olive oil