Our beloved ANGÉLE has returned to The Transmission School, bringing with her the love and care that nourishes our students on their journey of study and self-discovery. She lovingly prepares each meal, mindful of the intentions behind what we buy, what we prepare, and what we eat, ensuring that we minimize waste and honor our beautiful Earth.

With her return, Angéle couldn't resist sharing this delightful recipe with all of us. It is a vibrant, summery dish that celebrates the bounty of our generous vegetable garden, particularly the abundant courgettes. Let this recipe inspire you to infuse your cooking with love and respect for the planet.

Ingredients:

- 6 large Italian purple shallots

- 4 large red peppers

- Olive oil

- 7 cans of polpa di pomodoro (tomato pulp)

- 6 bay leaves

- 2-3 branches of rosemary

- 15 branches of thyme

- 10 branches of savory

- A few olive tree branches

- Oregano

- Salt and pepper

- 1 yellow zucchini

- 1 green zucchini

- 1 eggplant

- Fresh thyme

Instructions:

1. Prepare the Base:

- Start by slicing the shallots and red peppers into medium-sized dices.

- In a large pan, heat a generous amount of olive oil and sauté the shallots and peppers until well cooked.

2. Make the Tomato Sauce:

- Add the 7 cans of tomato pulp to the pan.

- Create a bouquet garni by tying together the bay leaves, rosemary, thyme, savory, and olive branches with string.

- Add the bouquet garni to the tomato sauce along with some oregano, salt, and pepper.

- Simmer the sauce on low heat for 2-3 hours, covered.

3. Prepare the Tomato Coulis:

- Once the sauce is cooked, remove the bouquet garni.

- Blend the sauce in a mixer until you achieve a smooth tomato coulis.

4. Assemble the Ratatouille:

- Preheat your oven to 180°C (350°F).

- In a round oven dish, spread a layer of the tomato coulis on the bottom.

- Thinly slice the yellow zucchini, green zucchini, and eggplant.

- Arrange the vegetable slices in a circular pattern: one slice of green zucchini, followed by a slice of yellow zucchini, then a slice of eggplant. Start from the outer edge and work your way to the center, creating a beautiful concentric pattern.

5. Bake the Ratatouille:

- Drizzle olive oil over the arranged vegetables and sprinkle with salt, pepper, and small pieces of fresh thyme.

- Cover the dish with baking paper and bake for 20 minutes.

- After 20 minutes, remove the baking paper and continue baking for an additional 5-10 minutes to allow the top to get a lovely golden color.

Enjoy your delicious, beautifully presented Ratatouille, and savor the flavors of this classic dish with a special touch!