Ratatouille Bake

by Vitina Feo August 12, 2020

Mediterranean/Vegan Diet

Ingredients

3½ cups cubed Japanese or baby Italian eggplant (cut into 1 to 1½-inch slices, see note)
3 cups chopped zucchini (1 to 1½-inch cubes)
2½ cups seeded and sliced red (or orange) mini sweet peppers or sweet bell peppers
½ large sweet onion, diced
1 can (14 to 16 ounces) diced tomatoes, with juice
¼ cup water
2 tablespoons PAPA VINCE extra-virgin olive oil
1 tablespoon gluten-free tamari
1 teaspoon Italian seasoning blend
½ teaspoon garlic powder
1/8 teaspoon crushed red pepper
1/8 teaspoon sea salt, plus more to taste

Preheat the oven to 400 degrees F. Put all of the ingredients into a large bowl and stir to combine.
Transfer to a large casserole dish with tight fitting lid.
Cover and bake for 1 hour or until veggies are soft and casserole is bubbling (see note).
Let cool 10 minutes. Taste and add more sea salt to taste.
Spoon into shallow bowls and serve.

I suggest setting the casserole dish on a baking pan while it cooks, in case any of the juices spill over while baking, to keep the oven clean!
I like to use either a Japanese (Asian eggplant) or baby Italian eggplant in this recipe. Both varieties are thinner, with a more delicate skin than regular, larger eggplants, and the flesh is sweeter. If you are using a large eggplant, scoop out the brown seeds with a grapefruit spoon or sturdy teaspoon before cutting it into 1- to 1½-inch cubes.