Recipes| Part 3

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Today's recipe will be the famous RATATOUILLE.
You can prepare this for yourself/family this Christmas😉

I know I haven't made a recipe post in like 4/5 days. I hope I'm forgiven🥺
JUST A QUICK NOTE, I WON'T BE POSTING MANY PICTURES FOR TODAY and I'll recommend you use fresh ingredients(if you have access to any) if you want to try this out.

We all know the Disney cartoon ratatouille right? Yes, that's where this delicacy is from. I hope you all try it out.
Anyways, let's get down to business.
INGREDIENTS

• 1 large Eggplant
• 1 cup of Tomato sauce
• 2 cloves garlic
• 3 sprigs thyme
• 2 tablespoon of Olive oil
• 1/2 teaspoon chili pepper(flakes)
• 3 Raw Tomatoes(to be sliced)
• 1 Onion
• 1 Yellow squash
• 1 Zucchini(or cucumber)
• 1 Red bell pepper
• 2 Potatoes
• Salt
• 1 spoon of Black pepper

Bechamel Sauce

• 1 Tablespoon all-purpose flour
• 1/2 Cup of milk
• 1 Tablespoon of butter
• 1/2 teaspoon of nutmeg

INSTRUCTIONS
NOTE: Slicing the vegetables evenly is a key to prepare a good looking ratatouille. So, I'll advice you use a slicer because it also saves time too.

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1. Pre-heat your oven.
2. Put water in another cooking pan or pot. Drop in the water sliced red potatoes and a pinch of salt. Leave it to boil for 3-4 minutes. Drain in a strain and set aside.
3. While allowing the cooked potatoes to cool, slice your veggies(squash, bell pepper and eggplant)

BECHAMEL SAUCE

1. Microwave a cup of milk in a microwave safe container. Then set aside.
2. Heat 1 tablespoon of butter in a saucepan. Add 1 tablespoon of flour and heat for 1-2 minutes(DON'T LET THE FLOUR TURN BROWN).
3. Gradually add the warm milk to the flour mixture and stir gently to avoid lumps.
4. Continue cooking until sauce thickens and coats back of spoon. Season with salt, nutmeg and black pepper. Set aside.

For the layering sauce

1. Grease your baking pan with oil(or cooking spray).
2. Layer your tomato sauce with minced garlic, thyme, oil, salt, nutmeg, chili flakes and black pepper(seasonings) and spread at the bottom of your pan.
3. Drizzle the bechamel sauce on top, swirl into the tomato sauce.
4. Layer sliced veggies on top of the sauce. I like to make a small stack in my hand for quick layering. This saves time instead of arranging one slice at a time.
5. Cover with parchment paper. Bake until veggies are tender and till you see the sauce bubbling on all sides(approximately 20-30 minutes).
6. Let it cool for 5 minutes. Enjoy!😁

Slicing all veggies evenly is the key to making a good looking ratatouille. This ensures everything cooks evenly and it saves time too!! You can buy a slicer from any good kitchen store around you.

Hope you all enjoyed today's recipe even though it was quite long. I hope someone gets to try it and tell me how it turned out for them😊