Ratatouille made with fresh eggplant, green and red capsicums, zucchini, and onions cut into fine slices. Crushed garlic and tomatoes, salt and freshly cracked black pepper.
The finely sliced veges make this version of the Provençal classic a great pizza topping and the prep is super easy when you use Benriner slicer. The Benriner has been getting a lot of use this summer for slaws, it's really simple to use - especially if you are a rebel like myself and discard the useless finger guard. People seem to harp on about the dangers of this device, but as long as you pay some attention it's fairly difficult to cut yourself.
The blades are carbon steel, so make sure you dry the Beriner off completely before you pack it away. I sewed an ugly towel pouch to keep the slicer and the blades safely confined in the utensil drawer.
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