Ratatouille

• 1 tbsp agave nectar
• 1 small to medium eggplant, sliced 1/4 inch
• 4-5 leaves fresh basil
• 8 oz fresh smoked mozzarella
• 2-3 tbsp fresh tarragon
• 1-2 garlic cloves, minced
• 1/4 cup fat free half & half
• olive oil for drizzling and cooking
• 1/2 onion, chopped
• 1 orange bell pepper
• pepper
• 2 puff pastry sheets
• 1 red bell pepper
• salt
• 1 tbsp tomato paste
• 2 large tomatoes, chopped
• 2-3 large zucchinis, sliced 1/4 inch

Instructions

1. 1

   Preheat Oven to 350-37

2. 2

   Defrost the puff pastry sheets and spread over baking dish.Make the tomato sauce: Cook the chopped tomatoes, tomato paste, onions, and garlic over medium heat until sauce thickens.

3. 3

   Add water or more paste as necessary.

4. 4

   Add in the herbs and stir. Slowly incorporate the half & half and agave and adjust until you reach the desired balance of acidity and savory.Precook the eggplant. I find this step extremely important unless youre using Japanese eggplants which cook more easily.

5. 5

   Saute the eggplant slices in olive oil over medium to high heat and flip on other side until cooked and soft.

6. 6

   Spread the tomato sauce into the baking dish on top of the puff pastry. Then layer the veggies and cheese on top (eggplant, zucchini, bell pepper, cheese, and so forth).

7. 7

   Bake for about 40-50 minutes until puff pastry is golden brown and vegetables and cheese are bubbly without being overcooked.Be transported into the French countryside