Classic Ratatouille

1. 1 Eggplant≈ $4.33 per kg 150 g
2. 2 Zucchini≈ $3.00 per kg 150 g
3. 3 Tomatoes≈ $4.67 per kg 150 g
4. 4 Bell peppers≈ $6.00 per kg 80 g
5. 5 Onions≈ $1.60 per kg 40 g
6. 6 Garlic≈ $10.00 per kg 5 g
7. 7 Olive oil 15 ml
8. 8 Salt 2 g
9. 9 Ground black pepper 1 g
10. 10 Fresh basilpack 30 g ≈ $2.50 5 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Preheat oven to 350°F (180°C). Slice eggplant¹, zucchini², and 100g tomatoes³ into ⅛-inch (5mm) thick rounds.

2. Cube the remaining tomatoes³ and bell⁴ peppers, dice the onion⁵, and mince the garlic⁶.

3. Sauté the onion⁵ and bell⁴ peppers in half the oil for 5 minutes. Add garlic⁶, tomatoes³, salt, and simmer 8 minutes until thickened into a sauce.

4. Spread the sauce in a baking dish.

5. Arrange the sliced vegetables in overlapping layers—eggplant¹, zucchini², and tomato³—over the sauce. Drizzle with remaining oil, salt, and pepper.

6. Cover with foil and bake 40 minutes. Remove foil and bake 15 more minutes until vegetables soften.

7. Sprinkle with chopped basil and serve.