Ratatouille

In a saucepan, combine the chopped tomatoes, tomato paste, onions, and garlic. Cook over medium heat until the sauce thickens, then stir in the mixed herbs, water, black pepper, and agave nectar. Slowly whisk in the half & half until the desired consistency and flavor balance are achieved.

Ingredients

475 mL of Tomato

30 mL of Tomato Paste

120 mL of Onion

2 cloves of Garlic

5 mL of Mixed Herbs

120 mL of Water

2½ mL of Black Pepper

5 mL of Agave Nectar

240 mL of Tomato Sauce

60 mL of Half & Half

Equipment

Sauce Pan

Whisk

Slice the eggplant, zucchini, and bell peppers. Heat olive oil in a frying pan over medium-high heat and sauté the eggplant slices until they are soft and lightly browned.

Ingredients

2½ mL of Black Pepper

1 piece of Eggplant

1 piece of Zucchini

1 piece of Bell Peppers

30 mL of Olive Oil

Equipment

Frying Pan

Chefs Knife

Spread the prepared tomato sauce over the puff pastry in the baking dish. Layer the sautéed eggplant, zucchini, bell peppers, and white cheese on top.

Ingredients

15 mL of Puff Pastry

240 mL of Tomato

240 mL of Tomato Paste

2½ mL of Black Pepper

15 mL of Tomato Sauce

1 piece of Eggplant

240 mL of Zucchini

2½ mL of Bell Peppers

120 mL of White Cheese

Equipment

Casserole Dish

Bake the tart for 40 to 50 minutes, or until the puff pastry is golden brown and the vegetables and cheese are bubbly.

Ingredients

15 mL of Puff Pastry

120 mL of White Cheese

Equipment

Oven

Casserole Dish