Ratatouille

Ratatouille is a popular vegetable-centered Italian dish. We make it easier than ever by adding our tangy Roasted Pepper and Garden Vegetable Bruschetta. Simply sauté your ingredients, bake it all in the oven, and dinner’s ready!

INGREDIENTS

• 1 large eggplant
• 2 medium zucchini
• 2 tablespoons DeLallo Extra Virgin Olive Oil
• Pint of cherry tomatoes
• 3 garlic cloves, halved
• 1 (7.05-ounce) jar DeLallo Imported Italian Roasted Pepper Bruschetta, drained
• 1 (7.05-ounce) jar DeLallo Imported Italian Garden Vegetable Bruschetta, drained
• Bunch of fresh basil
• Salt

DIRECTIONS

1. Heat the oven to 400°F.
2. Chop eggplant and zucchini into ¼- to ½-inch cubes. Place the cubes in a colander, cover with a generous amount of salt, and allow them to sit for 30 minutes to pull the moisture out from the vegetables.
3. Meanwhile, heat the oil in an oven proof pan. Add the garlic and sweat for 5 minutes.
4. Add half of the tomatoes and both types of bruschetta. Sauté for 6-10 minutes until tomatoes start to burst.
5. Add basil, eggplant and zucchini mixture, and remaining tomatoes to the pan.
6. Transfer the pan to the oven and bake for 25 minutes. Add fresh basil and serve with crusty bread.