Ratatouille

Instructions

• • Preheat the oven to 190 degrees Celsius.
  • Spread Puck Tomato Sauce into the bottom of a 9x13-inch baking dish. Sprinkle with garlic, oregano, and dried basil.
  • Add the water, salt and black pepper and mix until thoroughly combined.
  • Arrange alternating slices of eggplant, zucchini, yellow bell pepper, tomato, and onion starting at the outer edge of the dish and working concentrically towards the center. Overlap the slices a little to display the colors.
  • Drizzle the vegetables with 3 tablespoons olive oil and season with salt and black pepper.
  • Cover vegetables with a piece of parchment paper cut to fit inside then cover the baking dish with aluminum foil.
  • Bake in the preheated oven until vegetables are roasted and tender, about 45 minutes.
  • Serve garnished with basil leaves.