RATATOUILLE MY WAY ENJOY DAN:

                            RATATOUILLE MY WAY by CHEF DAN:

Serves 4

INGREDIENTS:

1-large eggplant, cut into 1/3-inch cubes

salt

4-tablespoons olive oil, +more for serving

2-zucchini, cut into 1/3-inch cubes

1-onion, finely chopped

1-bell pepper, cut into 1/4-inch dice

5 garlic cloves, chopped

5-vine-ripen tomato paste

3/4-teaspoon sugar

1-teaspoon EACH red pepper flakes, dry thyme

1/4-teaspoon EACH mustard seeds & fennel seeds

1/2-cup fresh basil

DIRECTIONS;

1.   Add 2 tablespoon oil to a skillet over medium-heat.

2.   Add the eggplant & season with 1/4-teaspoon salt.

3.   Cook stirring frequently until soft & starting to brown 10-12 minutes.

4.   Transfer to a plate & set aside.

5.   Add 1 tablespoon oil & add zucchini & cook until tender crisp 3-4 minutes.

6.   Season with 1/8-teaspoon salt & transfer to a plate & set aside.

7.   Add onion & garlic and sauté until softened stirring occasional.

8.   For about 5 minutes or until onions are softened.

9.   Add garlic & continue cooking for 3 more minutes.

10  Add tomatoes, & next 6 ingredients

11  Cook mixture for about 8-10 minutes.

12  Add the cooked eggplant to the skillet & bring to a gentle boil.

13  Reduce heat to low & simmer for 10 minutes until eggplant is soft.

14  Add zucchini & cook for 1-2 minutes just too warm through.

15  Sprinkle with fresh basil.

16  Drizzle with a little olive oil.

ENJOY DAN:                                   COURAGE STRENGTH ANS HOPE!!!