Add recipe for ratatouille

Dinners/Ratatouille.cook

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+>> servings: 4
+>> produce: 1200%g
+>> calories: 150%kkal per serving
+>> protein: 3%g per serving
+>> total fat: 7%g per serving
+>> total carb.: 20%g per serving
+
+Slice the @eggplant{200%g}, @zucchini{200%g}, @yellow squash{200%g}, @red bell pepper{200%g}, and @onion{200%g} into thin rounds.
+
+Dice the @tomatoes{200%g} and set aside.
+
+Preheat the oven to 375°F (190°C).
+
+In a large oven-safe pan, heat @olive oil{2%tbsp} over medium heat. Add the onions and sauté for ~{5%minutes} until soft and translucent.
+
+Add the diced tomatoes, @garlic{2%cloves, minced}, @thyme{1%tsp}, @salt{1%tsp}, and @pepper{1/2%tsp}. Cook for ~{10%minutes} until the tomatoes have broken down into a sauce.
+
+Remove the pan from heat and arrange the sliced vegetables in alternating patterns (eggplant, zucchini, yellow squash, red bell pepper) on top of the tomato sauce.
+
+Drizzle with @olive oil{2%tbsp} and sprinkle with @thyme{1%tsp}, @salt{1%tsp}, and @pepper{1/2%tsp}.
+
+Cover the pan with aluminum foil and bake in the preheated oven for ~{40%minutes}.
+
+Remove the foil and bake for an additional ~{20%minutes} until the vegetables are tender and slightly browned.
+
+Serve warm, garnished with fresh @basil{2%tbsp, chopped} if desired.