Spicy Berbere Ratatouille
Coconut cucumber salsa
Mix all the eggplant with about a third of the spice, oil and salt. Divide onto baking trys and bake at 220C Convection with max humidity 30%.
Repeat with peppers and zuchini.
In a large Saucepan, saute garlic and ginger. Add Tomatoes, Maple sirup, sugar, MSG, soy sauce and black cumin and bring to a simmer.
Add roasted veggies and bring the temperature to 80C throughout.
Taste for salt and divide between storage containers, labelled with date and content. Cool at room temp untill just warm, stiring every 20 or 30 minutes. When just warm, after about . Cover and keep in fridge or freezer. hours, cover and move to the frdge. Move to the freezer the next day.
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In the meantime, grate the cucumber and place into a sieve or cheesecloth to drain out as much of its water as possible. then combine with the ginger, lemonjuice and coconut creme. Mix well and season to taste with salt and more lemon juice.