@cedriklorenzen: I want you to sit on my table after dinner so I can eat you for dessert #dessert101 #ratatouille #forus Description Below! Simplified Ricotta Ratatouille Delight Difficulty: Intermediate Serving Size: 4 servings Important to note: 1. The chef doesn't come with the recipe! 2. Check for wine recommendations in the comments below. 3. You’re cute xx What about ingredients? - 1 eggplant diced - 1 zucchini diced - 1 yellow squash diced - 1 red bell pepper finely diced - 1 yellow bell pepper finely diced - 1 red onion finely diced - 3 cloves of garlic finely minced - 400g diced tomatoes (can) - 2tbl tomato paste - 1tsp finely chopped fresh basil - 1tsp finely chopped fresh oregano - Salt & pepper to taste - 100g ricotta cheese - Fresh basil leaves (for garnish) - Splash of red wine Steps to Success: 1. Preheat the oven to 190°C/375°F. 2. In a skillet, sauté the diced eggplant in 1 tbsp of olive oil until nicely coloured. Remove the eggplant from the skillet and set it aside. 3. Add another tablespoon of olive oil and lightly sauté the onion, red bell pepper, and yellow bell pepper in the same skillet. 4. Add the diced zucchini and yellow squash to the skillet and cook until nicely coloured. To finish, add a bit more olive oil and minced garlic. Sauté briefly, but be careful you don't burn the garlic. Optional: Add a splash of red wine and reduce before proceeding to step "5". 5. Pour in the diced tomatoes and tomato paste. Sprinkle in the fresh basil and oregano, and season with salt and pepper to taste. 7. Return the eggplant to the skillet and combine everything to combine the flavours. 8. Transfer the mixture to a baking dish, ensuring even distribution. 9. Bake in the oven for 25-30 minutes or until the vegetables are tender. 11. Garnish with fresh basil leaves and spoonfuls of ricotta cheese over the top of the Ratatouille. 12. Serve the Ricotta Ratatouille Delight as a main dish, complementing, i.e., crusty bread or fluffy couscous.