Ratatouille Ristretto

Ingredients

• Salt and pepper - To taste
• Olive oil - 3 tablespoons
• Fresh thyme - 1 tablespoon, chopped
• Fresh basil - 1/4 cup, chopped
• Tomato paste - 2 tablespoons
• Tomatoes - 4 large, diced
• Garlic - 4 cloves, minced
• Onion - 1 large, diced
• Yellow bell pepper - 1 large, diced
• Red bell pepper - 1 large, diced
• Yellow squash - 2 medium, diced
• Zucchini - 2 medium, diced
• Eggplant - 1 medium, diced

Instructions

1. Preheat the oven to 400°F.
2. In a large baking dish, combine the diced eggplant, zucchini, yellow squash, red bell pepper, yellow bell pepper, onion, and garlic.
3. Drizzle with olive oil and season with salt and pepper. Toss to coat the vegetables evenly.
4. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized.
5. While the vegetables are roasting, prepare the tomato sauce. In a saucepan, heat 1 tablespoon of olive oil over medium heat.
6. Add the diced tomatoes, tomato paste, fresh basil, fresh thyme, salt, and pepper. Cook for 10 minutes, stirring occasionally.
7. Once the roasted vegetables are done, remove them from the oven and pour the tomato sauce over the top. Gently stir to combine.
8. Return the dish to the oven and bake for an additional 10 minutes to allow the flavors to meld together.
9. Serve the Ratatouille Ristretto hot, garnished with additional fresh basil if desired.