LAYERED RATATOUILLE

Ingredients

• 2 cup Italian tomato sauce
• 1 tsp. oregano
• 1 tsp. chili flakes flakes
• 2 eggplant
• 1 zucchini
• 1 yellow squash
• 2 carrots (blanched)
• 1 cup Cauliflower florets ( blanched)
• ½ cup green peas ( blanched)
• 1 cup Mozzarella1 tbsp. olive oil
• Few sprigs fresh basil and parsley
• Salt and pepper

Method

• Preheat oven to 180’C.
• Pour tomato sauce into bottom of an oval baking dish and add green peas oregano, chili flakes on it.
• Trim the ends off the eggplant, zucchini and yellow squash. Trim the top of the carrot, cauliflower and make thin slices with the help of mandolin or with a knife.
• At the top of the tomato sauce, arrange slices of prepared vegetables from the outer edge to the inside of the baking dish, overlapping each other and alternating vegetables.
• Drizzle the olive oil over the vegetables and season them generously with salt and pepper and top it up with the grated mozzarella cheese. Sprinkle the fresh basil over the dish.
• Bake for approximately 25-30 minutes at 180’C, or until vegetables are cooked and cheese has melted.