Ratatouille – Sicilian Touch

Preheat the oven to 375°F (190°C).

Slice 1 large eggplant, 2 zucchinis, 1 yellow bell pepper, and 1 red onion.

In a baking dish, layer the sliced vegetables in an alternating pattern.

Drizzle olive oil over the vegetables and season with salt, pepper, and dried oregano.

Cover the dish with aluminum foil and bake for 30 minutes.

Remove the foil and bake for an additional 10 minutes until the vegetables are tender.

In a small bowl, mix together 2 cloves of minced garlic, 1 can of diced tomatoes, and 1 tablespoon of tomato paste.

Pour the tomato mixture over the baked vegetables and bake for another 10 minutes.

Serve hot, garnished with fresh basil and grated Parmesan cheese.