The ultimate summer ratatouille
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Ingredients
- 1 large yellow onion, finely chopped
- 1 large red pepper, finely chopped
- 3 garlic cloves, finely chopped
- 8-10 tomatoes roughly chopped
- 6 tbsp of extra virgin olive oil
- 1/4 tsp of ground turmeric
- 2/4 tsp of ground cumin
- 1 Tbsp of harissa (can sub with 2 tsp chili flakes)
- 1 large eggplant, finely sliced and then sliced in half (can also sub with 2 small eggplants)
- 2 medium summer squash, finely sliced
- 1 handful of fresh sage
- 1 handful fresh basil
- Salt & pepper to taste
Directions
- Heat a pan with 3 tablespoons of olive oil. Add in the chopped onions and peppers and season well with salt and pepper. Sauté for 5-10 minutes until lightly golden, add in the turmeric, cumin, harissa, and garlic, then sauté for a couple more minutes. Dump in your chopped tomatoes and season again with salt. Stir and cover with a lid. Let the tomatoes break down and form a sauce. This should take around 15-20 minutes. Once all saucy, remove the lid and let reduce until thickened another 10 minutes. Check for seasoning and turn off the heat.
- Preheat your oven to 375 degrees F.
- Pour the sauce into a 9-inch baking dish and let cool slightly.
- Place the sliced eggplant in a bowl with the summer squash, and add sage, 3 tablespoons olive oil, and season with salt and pepper. Toss and then arrange the eggplant and summer squash over the sauce, alternating. I like to pack them in tightly. Cover with tin foil and place in the oven for 30 minutes until a knife runs through the eggplant easily. Remove the foil and roast for another 20 minutes. Broil for 1-2 minutes until the top gets lightly charred and serve with fresh basil.