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Ratatouille (à la Remy)

Before you jump to Ratatouille (à la Remy) recipe, you may want to read this short interesting healthy tips about Foods That Make You Happy.

Most of us have been conditioned to think that comfort foods are terrible and to be avoided. However, if your comfort food is candy or junk food this is true. Otherwise, comfort foods may be very nutritious and good for you. There are several foods that really can raise your moods when you eat them. When you are feeling a little down and are in need of an emotional boost, try some of these.

Some grains are really great for fighting off bad moods. Millet, quinoa, barley, etc are fantastic at helping you be happier. They fill you up better and that can help you with your moods too. Feeling hungry can truly make you feel terrible! The reason these grains elevate your mood is that they are easy for your stomach to digest. They are simpler to digest than other foods which helps raise your blood sugar levels and that, in turn, improves your mood.

As you can see, you don’t need to consume all that junk food when you want to feel better! Try a few of these suggestions instead.

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

The ingredients needed to cook Ratatouille (à la Remy):
  1. Prepare Sauce
  2. Get 1 tbsp Olive oil
  3. Prepare 1⁄2 medium onion
  4. You need 2 clove garlic, minced
  5. Use 1⁄2 tbsp red pepper flakes
  6. Prepare 1 large Tomatoes, chopped
  7. Use 1⁄4 cup vegetable stock (or chicken or beef)
  8. Provide 2 tbsp tomato paste
  9. Use 1 tbsp basil
  10. Take 1 tbsp thyme
  11. Get 1 tsp parsley
  12. Provide Black pepper
  13. Get salt
  14. Take Vegetables
  15. Prepare 1 small eggplant
  16. Get 1 medium bell pepper
  17. You need 1 small yellow squash
  18. Get 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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