Easy Layered Ratatouille

There’s something about ratatouille that seems a little fancy. It looks impressive enough to serve to guests, but it’s really just layers of fresh vegetables baked until they’re tender and saucy. Using your favorite jarred pasta sauce keeps this version incredibly simple without sacrificing flavor.

Whether you grow zucchini in your garden or just picked up a few vegetables from the grocery store, this is one of my favorite ways to use the best produce of the season!

Easy Layered Ratatouille

Ingredients
1/2 cup pasta sauce (this is my favorite!)
1 medium eggplant
1 medium zucchini
2 roma tomatoes
1 tablespoon olive oil
2 teaspoons fresh rosemary, chopped
Salt and freshly ground black pepper, to taste

Directions
1. Preheat the oven to 425°F (220°C).
2. Spread the pasta sauce evenly over the bottom of a 9×7-inch or 8×8-inch baking dish. If you have leftover tomato pieces after slicing, scatter them over the sauce.
3. Slice the eggplant, zucchini, and tomatoes into ¼-inch-thick rounds.
4. Starting along one side of the baking dish, arrange the vegetable slices upright in alternating rows of eggplant, zucchini, and tomato. Continue until the dish is full, tucking the vegetables together snugly.
5. Drizzle with olive oil and sprinkle the chopped rosemary evenly over the top. Season with salt and pepper to taste.
6. Cover the baking dish tightly with aluminum foil and bake for 30 minutes.
7. Remove the foil and bake for 30 minutes more, or until the vegetables are tender and lightly browned around the edges.
8. Let the ratatouille rest for 5–10 minutes before serving.