Ratatouille

Ingredients - Seasoning Mix

• 1/2 tsp. dillweed
• 1/2 tsp. thyme
• salt
• 1/2 tsp. oregano
• black pepper
• 8-9 leaves basil, chopped
• 1/2-1 tsp. cumin

Ingredients

• 1 large can of diced tomatos
• 1/4 tsp. balsamic vinegar
• 1 eggplant, peeled and cut lengthwise into slices 1/4”-1/2” thick
• 2 shallots, chopped
• 1 red bell pepper, chopped
• 3 cloves of garlic
• 3 small zuchinni, peeled and chopped into 1/2” cubes
• 1 green bell pepper, chopped
• 1/2 cup - 1 cup apple juice
• Olive oil

Directions

1. Preheat oven to 400 degrees.
2. Coat both sides of the eggplant slices with olive oil, salt and pepper.
3. Place on baking sheet and cook for 7 minutes.
4. Flip and cook for 4 minutes, or until fork tender.
5. Chop the eggplant into cubes.
6. Preheat a pan with olive oil until hot.
7. Cook garlic for 2-3 minutes.
8. Add the shallots and cook until transparent.
9. Add half of the basil and all of the other spices.
10. Add the zuchinni and bell peppers and cook until they lose all of their crunchiness, about 5-7 minutes.
11. Add the eggplant cubes and cook for another 5 minutes.
12. Add the apple juice, tomatos, and the rest of the basil and bring to a simmer.
13. Let simmer for 20-25 minutes.
14. Add the balsamic vingegar and stir it in.
15. Take off the heat and serve.

Published