Name: Remy’s Ratatouille
Yield: 8 servings
Ingredients: 2 tbsp olive oil; 1 white onion; 3 garlic cloves; 1 red bell pepper; 2 tsp dried thyme; 1 bay leaf; 1 can (14oz) crushed tomatoes; ½ tsp salt; ¼ tsp pepper; ¼ kalabasa; ½ zucchini; 1 eggplant; 2 large tomato; 1 olive oil and 1 clove garlic, cooked and set aside; Basil for topping; salt; pepper; extra virgin live oil; balsamic vinegar; spring onion

1

In a sauce pan over meium heat, add oil and saute onions and garlic until onion is translucent and garlic is golden.

2

Add the bell pepper, dried thyme, bay leaf, crushed tomatoes, salt, and pepper. Let it simmer.

3

Line a baking sheet with baking paper. Pour the sauce.

4

Arrange the kalabasa, zucchini, eggplant, and tomatoes on top of the sauce. Sprinkle the garlic olive oil and basil over the vegetables. Cover with baking paper. Bake in a preheated 130°C until vegetables are soft, about 30 minutes to 1 hour.

5

To serve a plate, scoop up the vegetables and place in the middle of a plate. Pour the sauce from the pan on the sides of the plate and finish with the spring onion and a swish of extra virgin olive oil and balsamic vinegar.