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Ratatouille (à la Remy)
Ratatouille (à la Remy)

Before you jump to Ratatouille (à la Remy) recipe, you may want to read this short interesting healthy tips about Use Food to Improve Your Mood.

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It’s easy to overcome your bad mood when you are eating grains. Quinoa, millet, teff and barley are all really excellent for helping boost your happiness levels. They help you feel full as well which can really help to improve your mood. It’s not difficult to feel low when you feel hungry! The reason these grains elevate your mood is that they are easy for your stomach to digest. These foods are easier to digest than others which helps kick start a rise in your glucose levels which in turn brings up your mood to a happier place.

So you see, you don’t need to eat junk food or foods that are bad for you just so to feel better! Try some of these instead!

We hope you got insight from reading it, now let’s go back to ratatouille (à la remy) recipe. To make ratatouille (à la remy) you only need 18 ingredients and 9 steps. Here is how you do that.

The ingredients needed to make Ratatouille (à la Remy):
  1. Provide Sauce
  2. Get 1 tbsp Olive oil
  3. Provide 1/2 medium onion
  4. Provide 2 clove garlic, minced
  5. Use 1/2 tbsp red pepper flakes
  6. You need 1 large Tomatoes, chopped
  7. Prepare 1/4 cup vegetable stock (or chicken or beef)
  8. Take 2 tbsp tomato paste
  9. You need 1 tbsp basil
  10. Take 1 tbsp thyme
  11. Prepare 1 tsp parsley
  12. Use Black pepper
  13. You need salt
  14. Use Vegetables
  15. You need 1 small eggplant
  16. Provide 1 medium bell pepper
  17. Provide 1 small yellow squash
  18. You need 1 small zucchini
Instructions to make Ratatouille (à la Remy):
  1. Preheat the oven to 375°F.
  2. In a large sautée pan over medium heat, cook the garlic, red pepper flakes, and onion until the onion is translucent.
  3. Meanwhile, using either a mandolin, food processor (with slicer attachment), or knife, thinly slice the eggplant, bell pepper, yellow squash, and zucchini (slices should be approximately 1/8" thick).
  4. Add the chopped tomato, veggie stock, tomato paste, and herbs to the sautée pan and cook for 8-10 minutes. Salt and pepper to taste.
  5. Pour the sauce into the bottom of a 9" pie dish (or similar oven-safe dish).
  6. Arrange the vegetables on top concentrically, layering them so that only a little bit of the peel is visible.
  7. Top with a pinch of salt, pepper, and thyme.
  8. Cover with some parchment paper (cut to fit your dish). Weight with some spare slices of veggie if necessary. Bake for 45-50 minutes until vegetables are tender.
  9. Serve!

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