Paleo French Ratatouille

A traditional French ratatouille made with zucchini, eggplant, tomatoes, and basil - all following paleo principles.

Steps

1. Preheat oven to 375°F (190°C).
2. Chop eggplant, zucchini, and diced onion into cubes of 1/2 inch (1.2 cm).
3. Place the vegetables onto a baking sheet lined with parchment paper or silicone baking mat and sprinkle with salt.
4. Drizzle with olive oil and bake in preheated oven for 20 minutes, stirring once after 10 minutes.
5. In a medium pan, heat remaining tablespoon of olive oil over medium heat. Add the garlic and cook for about 30 seconds.
6. Add the chopped tomatoes and cook for about 10 minutes, stirring occasionally.
7. Add the roasted vegetables to the pan and combine with the tomato sauce. Cook for another 5 minutes.
8. Check for seasoning, adding more salt if needed.
9. Serve and garnish with freshly chopped basil leaves.