Ratatouille
0 - Paleo, Sides
Ingredients
4 garlic cloves
1 large zucchini
1 large red onion
2 green bell peppers
5 tomatoes
2 Japanese eggplant
6 tbsp extra-virgin olive oil
1 tsp cayenne pepper
6 stalks fresh rosemary
1 cup fresh basil
Directions
1. Peel the garlic cloves, and with the flat side of a chef‘s knife, press down hard on the garlic to crush the cloves.
2. Cut all other vegetables into large chunks.
3. In a large soup pot heat the extra-virgin olive oil over medium and add the onions and garlic. Sauté until the onions and garlic start to soften, and then add the remaining vegetables except for the tomatoes.
4. Cook the veggies with the onions and garlic for 5 minutes, stirring often.
5. Add the tomatoes, salt, pepper, cayenne, basil, and rosemary; mix well, and bring to a boil. Let the Ratatouille simmer for 15 minutes or until the eggplant is soft and the tomatoes are reduced down to a soup-like consistency.
6. Serve immediately over the meat of your choice.
Sea salt and black pepper to taste.