Ratatouille

Ingredients

  • 1 Red Bell Pepper (thin sliced)
  • Butter
  • 1 Cup of mixed grated cheese
  • 1/2 tsp Chili Flakes
  • 1 Eggplant (thin eggplant, thin sliced)
  • All-Purpose Flour
  • 2 Garlic (cloves, minced)
  • 1 Cup Milk (2% or whole milk)
  • 1/8 tsp Nutmeg
  • 2 tablespoon Olive Oil
  • Black Pepper
  • 2-3 Potatoes (medium size, thin sliced)
  • Salt
  • 1 Yellow Squash (thin sliced)
  • 3-4 Thyme (sprigs)
  • 1-2 Cup Tomato Sauce (good quality tomato basil sauce)
  • 1 Zucchini (thin sliced)

Directions

  1. Cut potatoes, eggplant, squash, zucchini and bell pepper in thin equal slices
    • Optionally slightly boil potatoes
  2. Make little veggie stacks
    • Alternating potatoes, eggplant, squash, zucchini and bell pepper slices
  3. Make béchamel sauce:
    • Melt some butter in sauce pan
    • Add flour until all butter is soaked up and cook until it smells like cookies
    • Add milk
    • Add cheese and cook until sauce thickens and coats the back of a spoon
    • Season with salt, lots of nutmeg, and black pepper
  4. Spread tomato sauce in a baking dish
  5. Mix in minced garlic, thyme, red chili flakes, salt and olive oil
  6. Drizzle béchamel sauce on the top, swirl into the tomato sauce
  7. Put veggie stacks sideways in rows into the baking dish
    • Optionally make a spiral pattern in a round baking dish, or any pattern you like
  8. Bake at 180° for about an hour, the tomato sauce should be bubbling on the side
    • Optionally cover with parchment paper