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Kids
Saturday Kids Cooking Classes
Kids After School Program
Just For Teens
Kids Birthday Parties
Kids Camps
Spring Camp
Summer Camp
Winter Camp
Day Camps
Special Events
Gingerbread House Decorating
Mommy and Me
Adults
Adult Classes
Adult Party
Business Parties
Special Events
Miami Latin Celebration
Business
Field Trips
Something Else...
Team
Blog
Frequently Asked Questions
Beer and Wine Add On
Summer Camp Image Gallery
Join Our Team
Photos and Videos
Our Videos & Reviews
Buy a Gift Voucher
Memberships
Take A Virtual Tour
Venue Gallery
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Contact Us
Recipes
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Print Recipe
Pin
Ratatouille Flat Bread Pizza
Course
Pizza
Cuisine
American
Servings
2
Author
Chef Maria Cummins
Equipment
12 inch saute pan
Ingredients
1
Naan bread
store bought
2
tbsp
grapeseed oil
(or avocado oil)
1
medium
yellow onion
diced
2
cups
eggplant
(medium diced, skin on)
1
tomato
diced
2
tbsp
basil
2
tbsp
pesto spread
(or hummus)
½
cup
mozzarella cheese
(fresh, shredded)
1
hand full
arugula
Instructions
Set a large 12 inch saute pan over medium heat and add the oil
Once hot, add the onions and garlic to the pan. Cook, stirring occasionally, until they are wilted and lightly carmelized, about 5 to 7 minutes.
Add the eggplant to the pan and continue to cook, stirring occasionally until the eggplant it partially cooked, about 5 minutes.
Add the tomatoes, basil, salt and pepper (to taste) and cook for a final 5 minutes.
Stir well to blend and serve either hot or at room tempature.
Serve the ratatouille over toasted Naan, top with fresh mozzarella and arugula.
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