How to make Remy's Ratatouille

2 tbsp olive oil

1 white onionminced

3 garlic clovesminced

1 red bell pepperminced

2 tsp dried thyme

1 bay leaf

1 can (14oz) crushed tomatoes

½ tsp salt

¼ tsp pepper

¼ kalabasasliced into thin rounds

½ zucchinisliced into thin rounds

1 eggplantsliced into thin rounds

2 large tomatosliced into thin rounds

1 olive oil and 1 clove garlic, cooked and set aside

Basil for topping

saltto taste

pepper to taste

extra virgin live oil for garnish

balsamic vinegarfor garnish

spring onion for garnish

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

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

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

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.

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.

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Remy’s Ratatouille