When I was a kid, my mom cooked us this recipe often, especially in summer, with fresh vegetables. #french

My personal recipe

Very creamy version due to the cheese, but doesn't taste overly cheesy.

We love this recipe! It's even better with seasonal vegetables, but you can use whatever you have on hand!

This is an adaptation of a roasted vegetable side from Provence.

Taken from budgetbytes.com

I had eggplant on hand. Asked wife what she wanted to have it in. She said "Ratatouille!" Must make the woman happy, men! 😬

During the summer, the garden spoils us with an abundance of beautiful, sun-ripened vegetables. Eggplants compete with bell peppers, tomatoes, and zucchini! And let's not forget the herbs like basil, thyme, rosemary, and oregano, which fill the garden with the wonderful scent of summer. I gather all these together and make a delicious ratatouille in my own way (it may not be the traditional Provençal ratatouille, but I love it like this). I serve it with plain rice and either grilled meat or an omelet, making a healthy and satisfying meal. Any leftovers go straight into the freezer, so we can enjoy them in winter.

This weekend I went to a bingo night and won a basket of fruits and vegetables.

I love ratatouille. Adding bacon enriches the flavor, but if you chill it in the fridge, all the fat hardens and will be unpleasant to the palate. So I thought about adding a can of tuna. That's how I made this delicious ratatouille that will stay tasty even after it's chilled and also very rich in flavor. I think it goes well with any summer vegetables and mushrooms except for leafy greens.You simmer the vegetables with only the oil from the canned tuna and the water from the vegetables. Just be careful not to burn it. I used oregano and coarsely ground pepper, but use whatever spices you like. I recommend lots of pepper. Recipe by chako mama