Ratatouille

Ingredients

• •1 tbsp agave nectar
• •1 eggplant
• •4 leaves basil
• •8 oz mozzarella
• •2 tbsp tarragon
• •1 garlic cloves
• •¼ cup half & half
• •olive oil
• •½ onion
• •1 orange bell pepper
• •2 bell peppers
• •2 sheets puff pastry
• •salt
• •1 tbsp tomato paste
• •2 large tomatoes
• •2 large zucchinis

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Method

From foodista.com — read the original

1. 1Preheat Oven to 350-375°F
2. 2Defrost the puff pastry sheets and spread over baking dish. Make the tomato sauce: Cook the chopped tomatoes, tomato paste, onions, and garlic over medium heat until sauce thickens.
3. 3Add water or more paste as necessary.
4. 4Add in the herbs and stir. Slowly incorporate the half & half and agave and adjust until you reach the desired balance of acidity and savory. Precook the eggplant. I find this step extremely important unless youre using Japanese eggplants which cook more easily.
5. 5Saute the eggplant slices in olive oil over medium to high heat and flip on other side until cooked and soft.
6. 6Spread the tomato sauce into the baking dish on top of the puff pastry. Then layer the veggies and cheese on top (eggplant, zucchini, bell pepper, cheese, and so forth).
7. 7Bake for about 40-50 minutes until puff pastry is golden brown and vegetables and cheese are bubbly without being overcooked. Be transported into the French countryside