Fall Ratatouille With Paneer And Harissa

Ingredients

• 1 cup paneer, homemade or store bought – cubed/sliced in desired size
• 4-5 tablespoon harissa (or to taste) – divided
• 1 medium – large eggplant (about 2.5 cup, diced in 1 inch cubes)
• 2 medium red onion (about 2 – 2.5 cup) peeled and thinly sliced
• 1 cup butternut squash or any other squash/or pumpkin you want to use, peeled &; diced in 1/2 inch cubes
• 1 red pepper, seeds and membrane removed and sliced
• 3 tablespoon dried cranberries, or as much or as little as you want
• 4 large tomatoes, (about 1.5 – 2 pounds) seeded and diced
• 1/3 cup olive oil
• 2 teaspoon red crushed pepper flakes (or adjust to taste)
• 2 tablespoons fresh herb of your choice (oregano/thyme/basil or a blend of a few)
• salt to taste
• fresh drizzle of lemon juice, optional
• lightly toasted nuts (walnut, pine nuts etc – optional)