Ratatouille with Hawaiian Black Sea Salt

Ratatouille with Hawaiian Black Sea Salt

Ratatouille with Hawaiian Black Sea Salt is a tasty twist on a French Classic. Classic Ratatouille uses tomatoes as the base. This version also uses tomatoes and shares some of the same basic ingredients. Besides adding Hawaiian Black Sea Salt, you also use Oregano instead of Thyme. Small differences change the flavor just enough that you might have a hard time deciding which version you like better.

⅓ Cup Olive Oil
2 Green Peppers Sliced
2 Onions Halved and Sliced
2 Garlic Cloves, Finely Diced or 1 Teaspoon Granulated Garlic
2 Medium Eggplants sliced
2 Zucchinis Sliced
1 28 oz Can of Diced Tomatoes
½ Cup Dried Cilantro
1 Teaspoon Dried Basil
1 Teaspoon Dried Greek Oregano
2 Bay Leaves
1 Teaspoon Freshly Ground Black Pepper
2 Teaspoons Hawaiian Black Sea Salt to Taste

Heat oil in a medium pot over medium heat. Once it starts to shimmer, add the green peppers, onion and garlic. Saute for 10 minutes or until the onion starts to get translucent. Add eggplant and zucchini. Mix gently. Cover and simmer for 20 minutes. Add tomatoes, cilantro, basil, bay leaf, oregano, Black Lava Sea Salt and pepper. Cover and simmer for 20 minutes.

Serve hot or cold.

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