Table of Contents

Ingredients

• 1 lbs Japanese Eggplant
• 2 Yellow bell peppers roasted, seeded, and diced
• 2 Piquillo peppers diced
• 1 lbs cubed zuchinni
• 1 bunch basil
• 1 clove garlic, thinly sliced
• 1/4 cup olive oil
• 4 tablespoons of chopped black olives (such as kalamata and pitted prior to chopping)
• 1/4 cup red wine winegar
• 1 tablespoon salt
• 10 sun-dried tomatoes (re-hydrated in sherry for 1 hour) and Julienne

The Fun Part

1. In a hot stainless pan, add some oil and fry the peppers and garlic for 2 minutes. Transfer to a bowl
2. In the same pan, add more oil and fry the zucchini for 4 minutes, then season with salt and add to the bowl with peppers
3. To the same pan, add more oil, and fried eggplant for 5 minutes
4. Add the sun dried tomatoes and vinegar, and let stew for 3 minutes until almost dry.
5. Transfer mixture to same bowl with the peppers and zucchini
6. Chop Basil and add to bowl
7. Add 1 tsp espelette to the ratatouille mixture
8. Add long strands of lemon zest
9. Season with Chopped olives

Notes