Tian Provençal (Baked Ratatouille)



·         2 TBSP. Olive oil

·         1 onion, diced

·         4 garlic cloves. Minced

·         2 bell peppers, diced

·         Salt, to taste

·         Pepper, to taste

·         1 can (28 oz) crushed tomatoes

Sliced Veggies:

·         2 eggplants

·         6 Roma tomatoes

·         2 yellow squash

·         2 zucchini

Herb Seasoning:

·         2 TBSP. Fresh Basil. Chiffonade

·         1 tsp. garlic minced

·         2 TBSP. fresh parsley

·         2 tsp. fresh thyme

·         Salt, to taste

·         Pepper, to taste

·         4 TBSP olive oil

Life is lived best with the ones you love.”
— robin


1.        Preheat the oven to 375 degrees

2.       Slice the eggplants, Roma tomatoes, squash and zucchini into 1/16th-inch rounds, then set aside.

Preparing the Piperade:

3.       Heat 3 TBSP olive oil in 12-inch oven safe pan.  Saute onions, garlic and bell peppers until soft. 

4.       Season with salt and pepper, then add crushed tomatoes.

5.       Stir until all ingredients are fully incorporated.

6.      Turn off heat.

7.       Add basil, stir once more, then smooth the surface with spatula.

Arranging the vegetables

8.      Arrange the sliced vegetables in alternating patterns of: eggplant, tomato, squash, zucchini and place on top of the sauce in the skillet from the outer edge of the skillet to the inside of the pan.

9.      Season with salt and pepper.

Herb Seasoning

10.   Mix the herb seasoning ingredients together and pour over the vegetables.

11.     Cover with foil and bake  in oven for 40 minutes.

12.    After 40 minutes, uncover and bake for an additional 20 minutes.  The vegetables should be soft.

13.    Serve hot.