The Spice Club Ratatouille

• 450 g eggplant, in large cubes
• 450 g zucchini, in large cubes
• 450 g yellow squash, in large cubes
• Salt and pepper to taste
• 1 teaspoon garlic powder
• 4 teaspoons The Spice Club Maroc spice mix
• 90ml extra virgin olive oil, plus extra for serving
• 1 medium yellow onion, chopped
• 4 cloves garlic, minced
• 2 tsp The spice club Thyme
• 6 Roma tomatoes, diced
• 2 large peppers, diced
• ¼ cup thinly sliced ​​fresh basil, plus extra for serving

Step 1: Preparing the Vegetables

• Preheat the oven to 200°C.
• Place the eggplant, zucchini and yellow squash on a baking sheet.
• Sprinkle with salt, pepper, garlic powder and The Spice Club Maroc spice mix.
• Drizzle with 3 tablespoons of olive oil and mix well.
• Roast the vegetables in the oven for 20-25 minutes, or until golden brown and soft. Stir halfway through.

Step 2: Preparing the Base

• Heat the remaining 3 tablespoons olive oil in a large saucepan over medium heat.
• Add the chopped onion and cook until soft and translucent, about 5 minutes.
• Add the minced garlic and thyme and cook for another 1-2 minutes until the garlic is fragrant.

Step 3: Add the Tomatoes and Peppers

• Add the diced Roma tomatoes and peppers to the pan.
• Cook everything together for 10 minutes, until the tomatoes have released their juices and the peppers begin to soften.

Step 4: Mix and Simmer

• Add the roasted eggplant, zucchini, and yellow squash to the pan.
• Mix everything well and simmer over low heat for another 10 minutes so that the flavors can blend well.

Step 5: Finishing and Serving

• Stir the thinly sliced ​​basil into the ratatouille.
• Season with additional salt and pepper to taste.
• Serve warm, drizzled with extra olive oil, the spice club topping (optional) and garnished with extra fresh basil.