Ratatouille

Ingredients

Total Yield: 2 servings

• 4-7 g (1 each) garlic clove

• 29 g (1 fl oz) olive oil

• 57 g (2 oz) shallots, minced (1 large)

• 227 g (8 oz) yellow onion, small dice (1 medium)

• 284 g (10 oz) zucchini, seeded, small dice (1 medium)

• 284 g (10 oz) yellow squash, seeded, small dice (1 medium)

• 227 g (8 oz) red bell pepper, seeded, small dice (1 medium)

• 227 g (8 oz) green bell pepper, seeded, small dice (1 medium)

• 567 g (20 oz) eggplant, peeled, medium dice (1 medium)

• 567 g (20 oz) whole tomatoes, canned, chopped

• 1 Sachet d’epice

• 8 g  (2 Tbsp) basil, chiffonade

• Salt and pepper to taste

Prep Method

1. In a saucepot over medium heat saute the garlic in olive oil for 1 minute until fragrant.

2. Add the shallots and saute until they are softened.

3. Add the diced onions and saute until they are softened.

4. Combine the vegetables and add the sachet d’epices. Bring the vegetables to a boil and reduce to a simmer. Stew covered, until the vegetables are very tender.

5. Season the ratatouille to taste with salt, pepper and chopped basil.