Servings: 6 / Prep time: 15 mins / Cook time: 1 hr
Ingredients
- 1/2 cup extra-virgin olive oil
- 1/4 tsp. dried rosemary
- 1/4 tsp. dried thyme
- 1/4 tsp. dried oregano
- 1/4 tsp. dried basil
- 1/4 tsp. dried marjoram
- 1/4 tsp. dried fennel seeds
- 1 bay leaf
- 1 medium zucchini, cut into 2″ pieces
- 1 medium eggplant, cut into 2″ pieces
- 1 red bell pepper, stemmed, seeded, and quartered
- 1 jar Mölli Morelos cooking sauce
- 1 can (28 oz) whole peeled tomatoes, drained
- Kosher salt and freshly ground black pepper, to taste
- 1 tbsp. chopped fresh basil leaves
- 1 tbsp. chopped fresh flat-leaf parsley
Directions
- Heat oven to 400˚. Heat oil in a 6-qt. Dutch oven over medium heat. Add Morelos cooking sauce, dried spices, and bay leaf; cover and cook, stirring occasionally, until fragrant, about 5 minutes.
- Increase heat to high; stir in the zucchini, eggplant, peppers, and tomatoes and season with salt and pepper. Uncover pot, transfer to the oven, and bake, stirring occasionally, until vegetables are tender and lightly browned, about 1 hour.
- Stir in basil and parsley, transfer ratatouille to a serving bowl, and serve warm or at room temperature.
