A delicious ratatouille made with zucchini, summer squash, and eggplant cooked in a spicy Calabrian chili, roasted tomato, and pepper sauce. Finished with a spoonful of whole milk ricotta and topped with chives.
1: Prepare zucchini, summer squash, and eggplant by slicing them.
2: In a pan, combine the Calabrian chili, roasted tomato, and pepper sauce.
3: Add the sliced vegetables to the sauce and cook until tender.
4: Serve topped with a spoonful of whole milk ricotta and sprinkle with chives.
