1. Cut the bottom off the zucchini, eggplant and cherry tomato to create a basket to hold the ratatouille. Brush with olive oil, sprinkle with salt and pepper and bake for 4 minutes. Set aside. Small dice the rest of zucchini, eggplant, tomato, peppers, celery and shallots.
  2. In a hot pan add olive oil, sauté the shallots and garlic for 1 minute and add the rest of the diced vegetables, season with salt, pepper, thyme and cook for another 5 minutes until slightly softened. Adjust seasoning and fill the little basket.
  3. Saute spinach and shallots briefly with salt and pepper and set aside.
Serves: 4
Prep Time: 30 Minutes
Shopping List

4 x 4 oz strip loin steak
4 x 1 medium Yukon Gold potato
75 ml red pepper dice
75 ml yellow pepper dice
75 ml tomato dice
75 ml zucchini dice
75 ml purple Eggplant, diced

75 ml celery julienne
45 ml shallots minced
30 ml garlic minced
300 ml spinach blanched
100 ml porcini mushrooms dried
1 litre chicken stock

whipping cream
2 tbsp. olive oil
2 tbsp. clarified butter
1 ounce brandy
salt, pepper to taste
thyme, garnish
chives, chopped, garnish