Anita’s Delicious Ratatouille with simple Bolognese Sauce

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2 large eggplants,cut rounds in 1/2 inch thick

2 large russet potatoes, cut rounds in 1/2 inch thick

3 mini yellow sweet bell peppers, cut in 1/2 inch rounds

2 mini orange sweet bell peppers, cut in 1/2 inch rounds

2 large carrots cut in oblong shape of 1/2 inch thick

2 red onions, cut in rounds of 1/2 inch thick

2 Roma tomatoes, cut in rounds of 1/2 inch thick

2 Tablespoon dried basil

2 Tablespoon dried oregano

2 Tablespoon kosher salt

2 Tablespoon pepper

4 -6 Tablespoon of Olive oil


  1. Preheat the oven to 375 grades Fahrenheit.
  2. Arrange on one foiled lined baking sheet all cut round peeled potatoes, oblong peeled cut carrots and round baby bell peppers. Season with 1 tablespoon each of dried basil, oregano, salt and pepper. Drizzle 3 tablespoons of olive oil over vegetables. Set aside.COLOR VEGGIES IN BAKING PAN
  3. Arrange on another foiled lined baking sheet all cut tomatoes rounds, eggplants and red onions. Season with 1 Tablespoon each of dried basil, dried oregano, salt and pepper. Drizzle 3 Tablespoon of olive oil over vegetables. Set aside.COLOR VEGGIES IN BAKING PAN 24. Place both baking sheets in the oven to roast vegetables for about 35 minutes or until fork tender.COLOR VEGGIES IN OVEN  COLOR VEGGIES 2 IN OVEN5. Meanwhile Make Bolognese Sauce: Use a large skillet and at medium heat brown 1 pound of ground beef in 2 tablespoon of butter. Add 1 diced small onions, a small (4 ounces)can of tomatoes, 3 minced garlic cloves. Cook for 10 to 15 minutes until onions and tomatoes are tender. Season with salt, pepper, 1/2 teaspoon of oregano, 1/3 teaspoon of nutmeg. Add 2 tablespoons of tomato paste dissolve in a cup of water. Let it simmer for 20 to 25 minutes at low heat until liquid are absorbed. Set aside.COLOR VEGGIES MEAT SAUCE

6. Remove roasted vegetables from oven. COLOR VEGGIES ROASTED

COLOR VEGGIES 1 ROASTED 7. Use an oven-proof round dish to assemble. Spread 1/4 of your meat sauce on the bottom of your dish.COLOR VEGGIES MEAT SAUCE ON BOTTOM  8. Start assembling by placing roasted vegetables on top of meat sauce.COLOR VEGGIES MEAT SAUCE ON TOP 9. Repeat process by arranging veggies in alternating patters like (potatoes, eggplant, tomatoes, bell peppers, red onions and carrots). Add Bolognese sauce on top.

10. Arrange last top layer. Cover your baking dish with foil. Bake at 375 grades Fahrenheit for 10 minutes. Remove from oven and serve warm. Garnish with some fresh basil leaves. Enjoy!COLOR VEGGIES NICE IN TRAY