1 small zucchini, cut in small cubes
1/2 eggplant, cut in small cubes
1 red or yellow bell pepper, cut in small cubes
1 red onion, chopped
2 tsp. herbs de Provence
1 small can tomato paste
cayenne pepper
salt and pepper to taste
2 Tbs. oil
1-2 cloves garlic, minced
3-4 Tbs. vegan margarine
1 large baguette
rosemary as an optional garnish

1. Heat the oil in a pan, saute the bell pepper and the zucchini.

2. Add the onion and eggplant pieces and further saute.

3. When the vegetables begin to soften, add the tomato paste and seasonings.

4. Meanwhile, melt the vegan margarine in a small pan.

5. Add the minced garlic.

6. Cut the baguette diagonally in slices.

7. Brush the baguette with the garlic butter and toast, either in a frying pan/ on the grill or in the oven.

8. Place a generous helping of the ratatouille on each piece of baguette.

9. Garnish with a small piece of rosemary.