Ratatouille is one of my favorite go-to dishes to make at the end of the weekend.
I usually make a big batch so that I can enjoy it all through the following week.
You can basically use any vegetables, but my must-have ingredient is eggplant.
I also do not like my eggplant to become too soft, so I cook it in a separate pan and add it at the last minute.
It’s an Italian dish, but that does not stop me from adding some ethnic flair to it.
THis time I added gochujang, Korean red chili paste.
This sweet and spicy fermented paste gives a depth in the flavors.
It was perfect when served over rice.
You know me, I have to have something green on my plate, and I added chopped spinach to my rice.
Have a great weekend everyone!
Eat your veggies.
