Recipes
Ratatouille with Herbes de Provence, Cinnamon & Cloves
Author:
Kathryn Boyden
Servings
4-6
Prep Time
25-30 minutes
Cook Time
30-40 minutes
A masterpiece that highlights the late summer vegetable bounty.
Ingredients
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5 Tbsp extra virgin olive oil
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Β½ tsp Cobanero Chili Flakes
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2 tsp Salina Crystal Salt
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ΒΌ tsp ground black pepper
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Β½ tsp Cinnamon Verum
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ΒΌ tsp ground Pemba Cloves
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2 Tbsp Herbes de Provence
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1 medium yellow onion, sliced into rings
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2 red bell peppers, sliced
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5 cloves garlic, sliced thin
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6 medium tomatoes, chopped
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2 medium zucchini
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2 medium eggplants
Directions
Cut zucchini and eggplants into 3β-long, 3/8β-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.