Roasted Rosemary Ratatouille

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Ingredients:

• 4 garlic cloves
• 2 zucchini
• 1 large onion
• 1 large eggplant
• 1 large can tomatoes chopped
• 1 small can tomato paste
• 1/2 cup olive oil
• 1-2 tsp fresh rosemary
• 2 bay leaves
• 1 vegetable stock cube
• sea salt
• fresh ground black pepper

Instructions:

1. Toss zucchini, onion and eggplant with 1/2 the oil, salt and rosemary and bake for 45 minutes.
2. Add extra oil half way if it looks dry.
3. Blend tomatoes and gently heat in a large pan with tomato paste, bay leaves, salt and pepper, stock cube, olive oil and roasted vegetables.
4. Gently cook with lid on for 1-3 hours. stir often. Add water if needed. You can put into crockpot for 3-4 hours.
5. You may want to add a little sweetness to offset the acidity of the tomato. I use ripe persimmons.

Recipe By: goingcavewoman.com

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