Creamy and Smoky Ratatouille

Ingredients

• Pompeian's robust extra virgin olive oil
• 1 large diced red bell pepper
• 1 large diced onion
• 4 minced garlic cloves
• 2 teaspoons smoked paprika
• 1 tablespoon French herbs (thyme, rosemary, bay leaves, lavender)
• Ground black pepper
• Salt
• Fresh thyme
• 1.5 cups crushed tomatoes
• 1 teaspoon sugar
• 2 tablespoons organic balsamic vinegar
• Half a cup heavy cream
• Heirloom tomatoes
• Yellow zucchini
• Green squash
• Chinese eggplant
• Parmesan cheese (for topping)

Method

1. Heat a large frying pan over medium heat and add olive oil.
2. Add diced red bell pepper and onion, cook for 4-5 minutes until translucent.
3. Add minced garlic, smoked paprika, French herbs, black pepper, salt, and fresh thyme; cook briefly.
4. Pour in crushed tomatoes, add sugar and balsamic vinegar, simmer on low heat for a few minutes.
5. Add heavy cream to the sauce, stir, then remove from heat.
6. Slice vegetables thinly and evenly using a sharp knife or mandoline.
7. Brush sliced vegetables with olive oil using a pastry brush.
8. Layer vegetables in a baking dish, pour the prepared sauce over them.
9. Bake at 375°F (190°C) for 1 hour, covered with foil for the first 15 minutes.
10. Remove foil, sprinkle Parmesan cheese on top, bake for another 10-15 minutes.
11. Optionally, broil for 5-7 minutes until golden.
12. Let cool for 15-20 minutes before serving.