Ratatouille

Ingredients

• 2 teaspoons avocado oil
• 1 yellow onion, chopped
• 3 carrots, grated
• ¾ teaspoon salt, divided
• 1 red pepper, chopped
• 1 lb. Roma tomatoes
• 1 head garlic, chopped
• 1½ tablespoons tomato paste
• 2 teaspoons garlic powder
• 2 teaspoons sweet paprika
• black pepper
• ½ cup broth
• 2 zucchini, cut into ½” thick slices
• 2 eggplants, cut into ½” thick slices
• 1 lb. yellow baby potatoes, cut into ⅓" thick slices

Instructions

1. Heat avocado oil in a pan.
2. Add chopped onions and grated carrots, season with salt and black pepper, and sweat them.
3. Chop the red pepper and add it to the pan.
4. Chop the tomatoes and add them to the mixture.
5. Chop a whole head of garlic and add it to the pan.
6. Stir in tomato paste, garlic powder, sweet paprika, salt, and black pepper.
7. Slice zucchini and eggplant into ½” thick slices.
8. Add sliced zucchini, eggplant, and yellow baby potatoes to the mixture.
9. Pour in broth and lower the heat.
10. Cover and let it cook at 375°F until done.