RATATOUILLE

Tomatoes large 4
Onion diced 1
Red pepper 1
Yellow pepper 1
Eggplant 1
Zucchini 1
Garlic minced 3 cloves
Olive oil
Salt and pepper
Rosemary
Bay leaf

*No peanuts, tree nuts, milk, eggs, wheat

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1. Peel the tomatoes. Fork a tomato and place it into a boiling water. Move it to the cold water bowl and peel with hands.
2. Remove and keep the wet seeds of tomatoes in a bowl. Dice the tomatoes.
3. Warm a large pot. Saute the tomatoes with olive oil and 1/5 of minced garlic.
4. Add the wet seeds of the tomatoes and cook in low heat. Add rosemary and bay leaf. Sprinkle salt and pepper. Turn off the heat.
5. Warm a frying plan. Saute the diced onions until soft and opaque in color with olive oil and 1/5 of minced garlic. Sprinkle salt and pepper. Add to the tomato sauce pot.
6. Saute the diced eggplants with olive oil and 1/5 minced garlic, cover and shake the pan until soft. Sprinkle salt and pepper. Add to the pot.
7. Saute the diced red and yellow peppers with olive oil and 1/5 minced garlic until soft . Sprinkle salt and pepper. Add to the pot.
8. Saute the diced zucchini with olive oil and 1/5 minced garlic until soft . Sprinkle salt and pepper. Add to the pot.
9. Sprinkle salt and pepper to the pot. Stir and cover in low-medium heat about 20 minutes.
10. Sprinkle salt and pepper if necessary. Stir. Let it cool and refrigerate over night.

I must agree that Ratatouille takes so much time and effort considering it is a side dish, but it's worth it.
You can use Ratatouille as a sauce on sauteed white fish, salmon, chicken, and pork as well.

Following recipes use Ratatouille:

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