Ingredients:

Ratatouille

• 1 cup lentils
• 2 1/2 cups homemade beef or chicken broth
• 1 cup white wine
• 1 teaspoon kosher salt
• 2 teaspoons herbes de provence
• 1 bay leaf
• 1 sprig rosemary

Lentils:

• 2 medium eggplants, cubed
• 3 medium zucchini, halved & sliced
• 3 red bell peppers, cut into 1-inch pieces
• 1 large onion, peeled, halved & sliced
• 6 roma tomatoes, quartered lengthwise
• 12 large cloves of garlic, cloves peeled & halved
• 2 tablespoons crushed rosemary ( or minced)
• 1 cup melted coconut oil
• 2 teaspoons kosher salt

Directions

• Preheat oven to 450°F.
• Combine lentils through rosemary in a 3qt saucepan. Bring to a simmer, cover & cook on low 20 minutes.
• Put prepared vegetables on roasting pans (I need 3 of them – 1 for eggplant, 1 for tomatoes, zucchini & onions, 1 for peppers & garlic). Sprinkle evenly with crushed rosemary then drizzle with coconut oil, coating vegetables well.
• Roast for 20 minutes. Check for doneness – they should be browned lightly & softened. If not quite ready, leave them in until they are. When done, remove from oven & sprinkle lightly & evenly with kosher salt.