1 small eggplant, sliced into 1/8‑inch (≈3 mm) circles
2 small zucchini, sliced into 1/8‑inch circles
3 Roma tomatoes, sliced into 1/8‑inch circles
Salt, to taste
Black pepper, to taste
Instructions:
Pre-Heat & Start Sauce in Claypot Cooker
Set your Magnifique Claypot Cooker to “Sauté / High” mode. Add 2 tablespoons of the olive oil. Once hot, add the chopped onion, minced garlic, and shredded carrot. Sauté until the onion is tender (~5 minutes)
Simmer sauce in Claypot Cooker
Add the remaining 2 tablespoons olive oil, the crushed tomatoes, dried basil, dried parsley, salt and pepper. Reduce to “Sauté / Low” or simmer mode. Let the sauce simmer until it thickens (~15 minutes).
Remove sauce & assemble in Claypot
Turn off the cooker. Pre-heat your oven to 375°F. Spread the sauce evenly at the bottom. Then arrange the sliced eggplant, zucchini and Roma tomatoes in an upright, overlapping circular pattern on top of the sauce. Drizzle or brush with a little olive oil and season lightly with salt & pepper.
Finish in the oven
Cover the claypot with its lid (or with foil if no lid). Place the claypot in the oven and bake covered for ~30 minutes. After that time, uncover and bake another ~10 minutes or until the vegetables are tender and slightly golden on top.
Serve
Remove from the oven, let it rest ~5 minutes. Serve the ratatouille warm, directly from the claypot, perhaps with crusty bread on the side.
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