Ratatouille Tartines

Ingredients

• 4 slices Gluten-Free Bread Slices
• 1 medium Eggplant
• 1 medium Zucchini
• 1 medium Red Bell Pepper
• 1 medium Yellow Bell Pepper
• 1 medium Onion
• 3 cloves Garlic
• 1 can (14 oz) Crushed Tomatoes
• 3 tablespoons Olive Oil
• 2 tablespoons Fresh Basil
• 1 teaspoon Dried Oregano
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Instructions

1. 1Prepare your vegetables: Dice the 1 medium eggplant into 1/2-inch cubes. Dice the 1 medium zucchini into 1/2-inch cubes. Dice the 1 medium red bell pepper into 1/2-inch pieces. Dice the 1 medium yellow bell pepper into 1/2-inch pieces. Dice the 1 medium onion into 1/2-inch pieces. Mince the 3 cloves garlic.
2. 2Heat 3 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat (350°F / 175°C). Add the diced onion and minced garlic and cook, stirring often, until the onion is softened and translucent, about 5-7 minutes.
3. 3Add the diced eggplant, diced zucchini, diced red bell pepper, and diced yellow bell pepper to the pot. Cook for 10 minutes, stirring occasionally, until the vegetables begin to soften.
4. 4Pour in the 1 can (14 oz) of crushed tomatoes. Stir in the 1 teaspoon of dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and cook for 20-25 minutes, or until the vegetables are tender and the sauce has thickened, stirring every 5 minutes.
5. 5Remove the pot from the heat. Stir in the 2 tablespoons of fresh basil.
6. 6While the ratatouille is finishing, toast the 4 slices of gluten-free bread until golden brown.
7. 7Spoon the ratatouille mixture evenly over the 4 toasted gluten-free bread slices. Serve immediately.

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