Ratatouille

A country farm in a bowl. Marinara style tomato base with solid thinly roasted vegetables.

Servings: 6

Tomato base:

Prep 2 garlic cloves extremely thinly sliced garlic. Do not add right away.

In a pot:

1/4 Cup Olive Oil
2 Tbsp. Butter
1/4 Cup Shallots (or Red Onion), diced well
Med. to High Heat for 3 Minutes

After 3 minutes, add the Garlic for only 30 seconds.
Red Wine and reduce.

Add:

2 (28) oz. canned Whole Tomatoes. You can crush prior or in the pot with your spatula.
1 Cup Chicken Stock.

Bring to a boil and then let simmer on low for 1 hour, pot lid on.

Preheat the oven at 425 dg.

While waiting, thinly slice 1 of each:

Eggplant
Zucchini
Yellow Squash

Lay the slices on a baking sheet in sequential order: Green, Yellow, Purple.

Add salt, pepper, and brush Olive Oil on top of the vegetables, then put in the oven at 400 dg. for 15 minutes

Additionally:

Prepare 2 fried eggs (maybe more).

When the tomato base is ready add:

12 basil leaves, gently chopped
1/2 tsp. Oregano
1/4 tsp. Parsley, dried
1/4 tsp. Thyme
Dash of Black Truffle Salt (if available)
Splash of Red Wine.
Small drizzle of Honey

Add the fried eggs.

Simmer for an additional 6 mins.

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