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Italian-Style Ratatouille with Pesto Crust

Ingredients

  • Eggplant, diced
  • Zucchini, diced
  • Bell peppers, diced
  • Tomatoes, diced
  • Onion, sliced
  • Garlic cloves, minced
  • Fresh basil leaves, chopped
  • Fresh thyme leaves
  • Olive oil
  • Salt and pepper, to taste
  • Pesto sauce
  • Breadcrumbs
  • Parmesan cheese, grated

Preparation

  1. Preheat oven to 375°F (190°C).
  2. In a large skillet, heat olive oil over medium heat. Add sliced onion and minced garlic. Sauté until softened.
  3. Add diced eggplant, diced zucchini, diced bell peppers, and diced tomatoes to the skillet. Cook until vegetables are tender.
  4. Season with salt, pepper, chopped fresh basil leaves, and fresh thyme leaves.
  5. Transfer the cooked vegetables to a baking dish. Spread pesto sauce over the top.
  6. In a small bowl, mix together breadcrumbs and grated Parmesan cheese. Sprinkle the breadcrumb mixture over the pesto sauce.
  7. Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and crispy.
  8. Serve hot, garnished with additional chopped fresh basil leaves.