Smokey Ratatouille

This is my take on ratatouille. I start out with a simple, yet powerful base sauce.

Base Sauce:

1 package of grape tomatoes

1 small jar of pimentos

2 or 3 cloves of roasted garlic

1 tsp SMOKED salt

2 tbs herb de provence

1 tsp nutmeg

1 tsp cracked black pepper

Of course when it comes to seasoning, there is no perfect combination. This is what I use, but feel free to adjust seasonings to your preference!

Turning your burner to medium heat, saute` your grape tomatoes (sliced in half) diced pimentos and roasted garlic in extra virgin olive oil. When suace begins to bubble, add your seasonings, and smash and stir until you get this nice, thick creamy consistency.

Turn stove off, and place sauce on a burner that is not on. (This way, you don't burn or over cook your sauce since your burner will still be hot when you turn your stove off!)

You're now ready to slice your veggies! You will need to slice the following:

1 yellow squash

1 large or 2 small zucchini

1/8 cup minced red onion

1/2 large or 1 young or Japanese eggplant (add lemon juice in a bowl with sliced eggplant to slow down oxidation process)

2 or 3 baby bella mushrooms

1/2 tomato (use whatever type you like)

You're going to want to salt your squash and zucchini. This will draw out moisture. Since you will be adding fresh tomato to your dish, you don't want extra moisture. This way, your ratatouille stays nice and moist, but your veggies stay crisp, and the squash will soak up that tomato juice.

Top off with fresh oregano and minced roasted garlic, olive oil, black pepper and salt.

LET MARINATE OVERNIGHT FOR BEST RESULT!!

Cook at 375 degrees F or 190.5 C

Enjoy!!!!