The Home Grown Farm

The Home Grown Recipes

The Home Grown Mom’s Ratatouille


1 eggplant

1 lb. zucchini

1 lb. squash

1 bell pepper

1 onion

1 large tomato

3-4 small potatoes

4 stalks of fresh basil

2 6-ounce cans of tomato paste

2 tsp. parsley

2 tsp. thyme

4 tbsp. olive oil

2 ½ ounces fresh Parmesan

2 ½ ounces fresh Romano

4 ounces fresh mozzarella

  • PREP 15 minutes
  • COOK 45 minutes

1.  Slice all vegetables into thin discs; wing it with the bell peppers.
2.  Pour one can of tomato paste into the bottom of a 9×13 pan, add 1 tsp parsley, 1 tsp thyme, and 2 Tbsp. olive oil per pan and mix.
3.  Layer the vegetables in rows, alternating as you go and interspersing fresh basil leaves.
4.  Cut a piece of parchment paper the size of your 9×13 pan, place the parchment on top of the pan and cook in 375° oven for 45 minutes, until the vegetables are tender.
5.  Dish in bowls with Parmesan and Romano cheese shaved on top and a pinch of fresh mozzarella on the side.  Serve with pasta or bread.