Ratatouille with Guava and Cumari do Pará Chili Pepper Jam

March 15, 2018

 

Ratatouille with Guava and Cumari do Pará Chili Pepper Jam (4 portions)

 

Another very easy and delicious option for Vegans. A new interpretation of a French traditional dish, now with a tropical touch.

 

 

Ingredients:

- 200 g (7.05 oz) potatoes

- 200 g (7.05 oz) leeks

- 100 g (3.5 oz) cherry tomatoes

- 200 g (7.05 oz) eggplant

- 200 g (7.05 oz) pumpkin

- 1 large onion

- 2 garlic cloves

- 100 g (3.5 oz) SoulBrasil Cuisine Guava and Cumari do Pará Chili Pepper Jam.

- ½ tea cup of frying oil

- 1 bay leave

- 10 g (0.3 oz) fresh rosemary

- salt 

 

 

Preparation:

 

1. Rinse the vegetables.

 

2. Cut vegetables in 2.5 cm (1 in) cubes.

 

3. In a large bowl, mix all ingredients.

 

4. Roast them at medium heat (200 C or 392 F) for 40 minutes or until tender.

 

5. Serve it hot as a main dish or a side.

 

 

 

 

 

 

 

 

 

 

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