Ratatouille with grilled finger eggplant, ricotta salata & socca with rosemary & tomato – RATASALA

Heating Instructions: Preheat oven to 180°C. Bake the ratatouille in its current container with the lid on for 25 min. After the ratatouille has been cooking for 15 min, add the socca to the oven in its container and with the lid on. Take the ratatouille and socca out of the oven together, plate up and enjoy!

Ingredients : Eggplant, mixed bell peppers, zucchini, tomato, passata, garlic, basil, white pepper, red onions, olive oil, garlic, parsley, chickpea flour, onions, rosemary, collard greens, cherry tomatoes, ricotta

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left to order for next Monday