Ratatouille Flat Bread Pizza
Servings: 2
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.