Quick and easy Recipe

Ratatouille is a French Provençal dish of stewed vegetables that originated in Nice and is sometimes referred to as ratatouille niçoise. It’s a lovely dish to have when fall season comes. You will need a blender for this recipe.

Ingredients:

• 1 shallot
• 1 red bell pepper
• Thyme
• 1 squash (or red potatoes)
• 1 Lebanese eggplant
• 1 garlic
• 1 jalapeno
• 1 chili
• 6 tomatoes
• 1 zucchini

Instructions:

• Preheat the oven to 220˚C.
• Using a sharp knife or a mandoline, slice the eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch (1 mm)-thick rounds, then set aside or in the fridge.

To make the sauce:

• Chopped up your shallot, garlic, red bell pepper and jalapeno. Place the chopped vege on the oven tray, drizzle with olive oil and seasoned it with salt. Roast your veges in the oven for 30 to 40 minutes at 220˚C.
• Once the veges are done, pop them into the blender and blend it till the texture’s smooth. If you feel like the texture is too thick to your liking, add some almond milk or water to even it out.

After making the sauce:

• Pour your sauce into the pan you’ll be using to roast your Ratatouille dish and arrange the veggies in alternating slices, (for example, eggplant, tomato, squash, zucchini) on top of the sauce, working from the outer edge to the center of the pan.
• Mix olive oil with some thyme leaves in a small bowl then spread it across your veggies.
• Put your pan into the oven and roast your veggies up to 40 minutes at 220˚C.

Serve hot as a main dish or side. The ratatouille is also excellent the next day–cover with foil and reheat in a 180˚C oven for 15 minutes, or microwave to desired temperature if you bring it into work.