Ratatouille Casserole Recipe

Yield:

8-10 Servings.

Organic vegetables, free of pesticides and chemicals would be better for this exceptional dish.

Ratatouille can be refrigerated up to 5 days or frozen in an air-tight container up to 3 months (mixture only). Mixture like a piperade 1 ea. (200g) onion, chopped

2 ea. (200g) carrots, washed, unpeeled and chopped

2 ea. (100g) celery ribs, washed and chopped

1 Tbsp (30g) butter 1 Tbsp

(30ml) olive oil

1 Tbsp garlic, minced 1 yellow and 1 red bell pepper, charred, peeled,

seeds and ribs removed 1 poblano pepper and 2 chili peppers, charred, peeled, seeds and ribs removed 1 (28 ounces / 850g) chopped Roma tomato or can crushed tomato (preferably organic fired roasted)

3 sprigs fresh thyme (optional) 1 tsp herbes de Provence* Salt, pepper to taste 6 fresh basil leaves

*These mixtures typically contain savory, fennel, basil, thyme, and, for the American market lavender, and other herbs.

Sliced Veggies 2 yellow squash, sliced into 1/16-in. (2mm) rounds 2 zucchinis, sliced into 1/16-in. rounds 2 Japanese or Chinese eggplants, sliced into 1/16-in. rounds 6 Roma tomatoes, sliced into 1/16-in. rounds Seasoning 2 Tbsp (30ml) olive oil 1 tsp minced garlic) 1 tsp thyme leaves, chopped Salt, pepper to taste.