Ratatouille

Tomato Sauce

2-3 tablespoons (30-45ml) olive oil

3 cups (720ml) passata

2-3 cups (480-720ml) water

5-6 garlic cloves, thinly sliced

1 small onion, finely chopped

2 tablespoons (28g) tomato paste

1/2 teaspoon or more chili flakes

fresh basil leaves 

salt & pepper to taste

1. heat olive oil, add garlic and onion. Cook until soft and fragrant. Add chili flakes, and then mix in tomato paste

2. pour in passata and water, season with salt and pepper, and bring to a boil. Reduce heat to low, add basil leaves, and simmer half covered for 1 hour

You will only need about 1 cup (240ml) of sauce for this recipe. 

Vegetables

1-2 Zucchini

1-2 yellow squash

1 red bell pepper

1 eggplant

thyme

rosemary

olive oil

salt & pepper

You can add parboiled slices of potato or sweet potatoes for a different twist of flavor 

1. cut zucchini, squash and eggplant in very thin slices using a mandolin. Cut bell pepper in thin stripes

2. place vegetables (each one separate) in a bowl, sprinkle with salt and set aside for 60 minutes. Drain, wipe off excess salt, and dry with paper towels

3. spread a layer of tomato sauce in a baking dish. layer sliced vegetables on top. Drizzle with olive oil. Sprinkle with pepper, thyme and rosemary 

4. bake at 375°F (180°C) for 50-60 minutes. 

Ratatouille tastes best the day after baking!