Thanksgiving is here! Make a ratatouille to enjoy a delicious and nutritious meal while using lots of vegetables left in your fridge. 

Ingredients: 

Vegetables

• 2 eggplants
• 2 zucchinis 
• 6 roma tomatoes 

Sauce 

• 2 tbsp olive oil
• 1 onion, diced
• 2 leeks, sliced 
• 5 cloves garlic, minced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 poblano pepper, diced
• salt
• pepper
• 28 oz can crushed tomatoes
• 2 tbsp chopped fresh basil

Herb Seasoning

• 2 tbsp chopped basil 
• 2 cloves garlic, minced
• 2 tbsp parsley, chopped
• 2 tsp thyme
• salt
• pepper
• 4 tbsp olive oil

Instructions:

1. Preheat the oven to 375˚F.
2. Slice the eggplant, tomatoes, and zucchini thinly, set aside.
3. Make the sauce: Heat the olive oil over medium-high. Sauté the onion, leeks, garlic, and peppers for 10 minutes. Season with salt and pepper then add the crushed tomatoes. Stir well, remove from heat, and add the basil. Stir once more and transfer to a baking dish.
4. Arrange the sliced veggies in alternating patterns on top of the sauce from the outer edge to the middle of the pan. 
5. Make the herb seasoning: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spread over vegetables. 
6. Cover the dish with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes until vegetables are soft.
7. Enjoy!