Ingredients (Sauce Base)

  • ¼ cup extra virgin olive oil

  • 1 cup red onion, diced

  • ½ cup red bell pepper, diced

  • ½ cup yellow bell pepper, diced

  • 2 Tbsp. garlic, minced

  • 4 ounces red wine

  • 1 - 28 ounce can plum tomatoes

  • 1 bay leaf

  • 6 sprigs fresh thyme, tied with butchers twine

  • 1 ½ Tbsp. Bomba spice blend

  • 2 Tbsp. sugar

  • 2 Tbsp. red wine vinegar

  • Salt and pepper to taste

Ingredients (Ratatouille)

  • 2 Japanese eggplants

  • 2 zucchini

  • 2 yellow summer squash

  • 6 roma tomatoes

  • Best quality extra virgin olive oil

  • Salt and freshly ground pepper

  • 2 Tbsp. Herbes de Provence spice blend

  • 1 cup fresh basil leaves, roughly chopped

  • 2 cups ratatouille sauce base

*Click on the spice(s) for more suggested uses

Directions for the sauce base:

  • In a heavy bottomed pot over medium-high heat, add the olive oil and onions and cook, stirring frequently until translucent

  • Add the bell peppers and continue cooking until softened, about five minutes, lightly season the mixture with salt and pepper 

  • Add the garlic to the pan and stir for one minute until the garlic releases its aroma without taking on any color

  • Deglaze the pan with the red wine and allow to reduce by half

  • Add the tomatoes, bay leaf, thyme, Bomba spice blend, sugar and vinegar to the pot, bring to a boil and reduce heat to a gentle simmer,  stirring frequently for 20 minutes

  • Taste the sauce and adjust seasoning by adding more salt, pepper, and Bomba spice blend as needed

  • Remove the thyme and bay leaf from the sauce. Puree in a blender until smooth

Directions for the ratatouille:

  • Preheat oven to 325°

  • Using a mandolin slicer or very sharp knife, cut the eggplants, zucchini, summer squash and tomatoes into 1/16 inch slices

  • Lay the sliced vegetables out on baking trays and drizzle with the olive oil

  • Lightly season the vegetables with salt, pepper and Herbes de Provence

  • Scatter the basil leaves over the trays of seasoned vegetables and allow to rest  for 5 minutes 

  • Prepare a 12 inch baking pan by coating the bottom with a half inch layer of the ratatouille sauce base

  • Prepare the vegetables by making two inch high stacks of alternating vegetables and lightly squeezing each stack to remove excess water

  • Arrange the vegetables in the baking dish in concentric circles by starting at the outer edge of the dish and working inward

  • Drizzle the finished dish with a bit of olive oil and lightly season with additional salt and Herbes de Provence

  • Cover the dish with a layer of parchment paper and bake for 45 to 55 minutes

  • The vegetables should be softened and have released their liquid

  • Allow to stand for 5 to 10 minutes before serving