Ratatouille

• 1 Yellow and 1 green courgette
• 1 aubergine
• 3 San Marzano tomatoes
• 1 red onion
• 250 ml Cream
• Fresh oregano
• Pepper and salt
• Olive oil

Indirect Cooking System

Chop the red onion

Dice the tomatoes

Fry the red onion glazed in a skillet.

Add the San Marzano tomatoes and cream, simmer for 15 minutes and mix with fresh oregano to make a sauce.

Season slices of courgette, aubergine and tomato with salt and pepper. Then make turrets of aubergine, yellow courgette, green courgette and tomato.

Place a layer of tomato sauce in a skillet.

Arrange the turrets on top of the sauce.

Drizzle with olive oil.

Smoke indirectly at 150 degrees Celsius with apple wood on the Kamado Joe for 90 minutes.

Garnish with basil and more fresh oregano.

Nice side to serve with a meat or fish dish.