Prepare the Sauce:
In a small saucepan, heat 1 tbsp olive oil over medium heat. Add minced garlic and sauté until fragrant. Stir in tomato sauce, thyme, oregano, salt, and pepper. Simmer for 5 minutes.
Assemble the Ratatouille:
Preheat oven to 375°F (190°C). Spread the tomato sauce evenly over the bottom of a baking dish. Arrange the eggplant, zucchini, and tomato slices alternately in overlapping rows on top of the sauce.
Season and Drizzle:
Drizzle the vegetables with the remaining olive oil and sprinkle with a pinch of salt and pepper.
Bake:
Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the vegetables are tender and slightly caramelized.
Garnish and Serve:
Remove from the oven and garnish with fresh basil leaves. Serve warm.
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