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Heat olive oil in a large sauté pan over medium heat. Add the chopped garlic and red onion and cook for just a few minutes to soften the onions.
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Add the tomatoes, brown sugar, salt, pepper and chili flakes to the pan and sauté just until the tomatoes begin to soften and break down. Remove from the heat and set aside.
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Chop the eggplant, zucchini and bell peppers into about a one-inch dice. Sauté each one of the vegetables separately over medium high heat for about 4 minutes or until they just begin to soften, adding a little of the ¼ cup of olive oil to the pan with each one. It is best to sauté the eggplant last, as it will absorb most of the olive oil.
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Preheat oven to 350 degrees F.
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In a 3 quart/liter casserole dish, evenly cover the bottom with about 1/3 of the cooked tomato mixture. Next, evenly scatter half of each of the sautéed vegetables on top of the tomato layer, followed by half of the chopped basil.
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Spoon another 1/3 of the tomato mixture over the vegetables, then add the remaining half of the sautéed vegetables evenly on top.
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Sprinkle on the remaining chopped basil and finally spoon on the remaining cooked tomato mixture.
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Cover the casserole and bake for 30 minutes before removing the lid and baking for another hour.
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Cook the orzo to al dente as directed on the package. Drain well and toss with a little drizzle of olive oil.
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Serve the ratatouille over the cooked orzo.