Ratatouille with Herbes de Provence, Cinnamon & Cloves
A masterpiece that highlights the late summer vegetable bounty.
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
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.
Heat 3 Tbsp oil over medium-high heat and cook eggplant and zucchini, turning until very soft. Remove to a plate.
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.
Cover and lower to medium heat until vegetables are very tender.
Garnish with fresh parsley and serve hot, warm or cold.