Ratatouille

Name: Ratatouille
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 8
Cuisine: Mediterranean
Ingredients: 1 tbsp Agave Nectar (1 tbsp agave nectar); 1 piece Eggplant (1 small to medium eggplant, sliced 1/4 inch); 4 leaf Basil (4-5 leaves fresh basil); 8 oz Mozzarella Cheese (8 oz fresh smoked mozzarella); 2 tbsp Tarragon (2-3 tbsp fresh tarragon); 1 piece Garlic (1-2 garlic cloves, minced); ¼ cup Half And Half (1/4 cup fat free half & half); 0 pieces Olive Oil (olive oil for drizzling and cooking); ½ piece Yellow Onion (1/2 onion, chopped); 1 piece Bell Pepper (1 orange bell pepper + pepper); 2 sheet Puff Pastry (2 puff pastry sheets); 1 piece Red Bell Pepper (1 red bell pepper); 0 pieces Table Salt (salt); 1 tbsp Tomato Paste (1 tbsp tomato paste); 2 pieces Vine Ripened Tomato (2 large tomatoes, chopped); 2 pieces Courgette (2-3 large zucchinis, sliced 1/4 inch)

80 minMediterranean

Servings8

Add to grocery list

Plan it in the app to put it on your week.

Vegetarian
Pescatarian

Steps

1Preheat Oven to 350-37
2Defrost the puff pastry sheets and spread over baking dish.Make the tomato sauce: Cook the chopped tomatoes, tomato paste, onions, and garlic over medium heat until sauce thickens.
3Add water or more paste as necessary.
4Add in the herbs and stir. Slowly incorporate the half & half and agave and adjust until you reach the desired balance of acidity and savory.Precook the eggplant. I find this step extremely important unless youre using Japanese eggplants which cook more easily.
5Saute the eggplant slices in olive oil over medium to high heat and flip on other side until cooked and soft.
6Spread the tomato sauce into the baking dish on top of the puff pastry. Then layer the veggies and cheese on top (eggplant, zucchini, bell pepper, cheese, and so forth).
7Bake for about 40-50 minutes until puff pastry is golden brown and vegetables and cheese are bubbly without being overcooked.Be transported into the French countryside