Ratatouille with Herbes de Provence, Cinnamon & Cloves – Burlap & Barrel

Ingredients

• 5 Tbsp extra virgin olive oil
• ½ tsp Cobanero Chili Flakes
• 2 tsp Salina Crystal Salt
• ¼ tsp ground black pepper
• ½ tsp Cinnamon Verum
• ¼ tsp ground Pemba Cloves
• 2 Tbsp Herbes de Provence
• 1 medium yellow onion, sliced into rings
• 2 red bell peppers, sliced
• 5 cloves garlic, sliced thin
• 6 medium tomatoes, chopped
• 2 medium zucchini
• 2 medium eggplants