2 Coloured bell peppers
1 Red Onion
2 to 4 Garlic Cloves (I love garlic so I put 4)
1 Table spoon of Harissa/chilli paste (optional)
700 Gram of tomato sauce
1 Tablespoon of balsamic vinegar
1/2 bunch of basil
2 tablespoon of olive oil
1- Cut the Zucchini in 2 (length wise) and the eggplant in 1 cm thick round pieces.
2- Place the Zucchini in a hot pan until blackened turn it on the other side. Do the same with the eggplant.
3- Remove the veggies from the grill and cut in big chunks
4- In a sauce pan, add the olive oil, chopped bell peppers for 5 minutes
5- Add the minced garlic and chopped onions cook for 5 more minutes
6- Add the zucchini, eggplant, tomato sauce, harissa and balsamic vinegar. Cover and let simmer for 15 minutes.
7- Chop the basil leaves add them to the ratatouille and add salt and pepper to taste.
For the rice, use the Jasmine rice just add to it a good pinch of safron and 1/2 a lemon (Not the lemon juice - cut the lemon in half and put it in the pan. Keep it with the rice until cooked)