Ratatouille Pasta Sauce😍 PASTA MEAL PREP SERIES Episode 1. All the vegetables, doing their thing 🍆🍅🫑And then… doing future-you a favor! This is ratatouille, but not the kind that lives in a pot you forget about. We turned it into a freezer-friendly pasta sauce🧊🍝 Ingredients: 3 red onions, peeled and cut into wedges 6 garlic cloves, peeled and finely sliced 2 eggplants, trimmed and cut into chunks 3 zucchinis, trimmed and sliced 3 red or yellow bell peppers, deseeded and cut into chunks 12 ripe tomatoes, roughly chopped 20 oz - 600g can plum tomatoes with juices 1 bunch fresh basil, leaves picked A few sprigs fresh thyme 2 tbsp balsamic vinegar Zest of 1 lemon 3 tbsp olive oil Salt and freshly ground black pepper, to taste Method: 1. Heat the olive oil in a large pot over medium heat. 2. Add the eggplant, zucchini and peppers. Cook for about 5 minutes, or until golden and slightly softened. 3. Add the onions, garlic, basil stalks (reserve the leaves), and thyme leaves. Cook for another 10–15 minutes until softened and fragrant. 4. Stir in the fresh tomatoes, canned plum tomatoes with their juices, and balsamic vinegar. 5. Cover, reduce the heat and simmer gently for 30 to 35 minutes, stirring occasionally, until vegetables are tender and saucy. 6. Tear in the basil leaves and add lemon zest. Season with salt and black pepper to taste. 7. Let cool completely before portioning into 1-cup servings. Here’s the idea : Make a big batch once. Freeze it in 1-cup portions. And suddenly your freezer is a menu!🔥 Pull one out, boil some pasta and you get instant south-of-France vibes 🇫🇷☀️ No chopping at 8pm. No “what do we eat tonight?” spiral.No sad backup dinner. Just real vegetables, real flavor, ready when you are! And this is what our Pasta Meal Prep Cookbook is all about! Less effort. Less cleanup. More good food on busy nights✨ 👉This recipe (and many others) are already available in our brand new Meal Prep Pasta eBook, link in bio📝 #mealprep #pasta #freezermeals #ratatouille #FoodTok - @joandbart