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Ratatouille with Herbes de Provence, Cinnamon & Cloves

Kathryn Boyden

Servings

4-6

A masterpiece that highlights the late summer vegetable bounty.


Ratatouille with Herbes de Provence, Cinnamon & Cloves

Ingredients

  • 5 Tbsp extra virgin olive oil

  • ½ tsp Cobanero Chili Flakes

  • 2 tsp Salina Crystal Salt

  • ¼ tsp ground black pepper

  • ½ tsp Cinnamon Verum

  • ¼ tsp ground Pemba Cloves

  • 2 Tbsp Herbes de Provence

  • 1 medium yellow onion, sliced into rings

  • 2 red bell peppers, sliced

  • 5 cloves garlic, sliced thin

  • 6 medium tomatoes, chopped

  • 2 medium zucchini

  • 2 medium eggplants

Directions

  1. Cut zucchini and eggplants into 3”-long, 3/8”-thick slices. Place in a colander, sprinkle with salt, let sit for 15 minutes. Rinse, drain, and pat dry.

  2. Heat 3 Tbsp oil over medium-high heat and cook eggplant and zucchini, turning until very soft. Remove to a plate.

  3. Heat 2 Tbsp oil. Add all spices and stir in onion and bell peppers, cook 2 minutes. Add garlic, cook for 1 minute. Add tomato, cook for 2 minutes. Add zucchini and squash, sprinkle with Herbes de Provence and salt & pepper to taste. Cover and cook 5 minutes.

  4. Cover and lower to medium heat until vegetables are very tender.

  5. Garnish with fresh parsley and serve hot, warm or cold.

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