Ratatouille with Hawaiian Black Sea Salt
Ratatouille with Hawaiian Black Sea Salt is a tasty twist on a French Classic. You have the same basic ingredients of the French version, but besides the Hawaiian Black Sea Salt, you also have Oregano instead of Thyme. Little differences change the flavor just enough you might have a hard time deciding which version you like better.
1/3 cup olive oil
2 onions halved and sliced
2 green peppers, sliced
2 zucchini, sliced
1 teaspoon dried oregano
1 teaspoon black pepper
1 large tomato, diced or 1 can 28 ounces of diced tomatoes
2 teaspoons Hawaiian Black Sea Salt to taste
2 cloves garlic, mashed or 1 teaspoon granulated garlic
2-3 long eggplant, sliced
1/2 cup fresh or dried cilantro
1 teaspoon dried basil
1 or 2 bay leaves
Heat oil in a medium pot. Add onion, garlic and green peppers. Saute for 10 minutes.
Add eggplant and zucchini. Mix gently. Cover and simmer 20 minutes more.
Add tomato, cilantro, bay leaf, oregano, Black Lava Sea Salt and pepper. Cover and simmer 20 minutes more.
Serve hot or cold.