Paleo French Ratatouille

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

Main Dish French Paleo
Easy 50 min 182 cal
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.

Ingredients

- 1/2 medium-size eggplant - 1/2 medium-size zucchini - 1 small onion, diced - 1 garlic clove, minced - 1/2 cup fresh tomatoes - 1 Tbsp olive oil - 1/2 tsp sea salt - Fresh basil leaves, chopped, to taste

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