From the Kitchen of Brett Broussard

2 carrot
1 zucchini
1 squash
1 eggplant
1 1/2 cups ricotta cheese
2 eggs
1/2 pound bacon
1/2 cup onion
tablespoon garlic
puff pastry

Render the bacon until crist and slice. Mix the ricotta, eggs, bacon, onion, and garlic together and set aside. Slice the carrot, zucchini, squash, and eggplant very thin on a mandolin. Boil just for a minute or two to soften so that it's pliable. Unfold puff pastry and roll onto a tart pan. Weigh down with dried beans and bake crust at 350 for 15 minutes. Remove and spread the ricotta mixture and place rolled vetables on top. Brush olive oil on top of vegetables and bake at 375 for 50 min.

From the Kitchen of Brett Broussard

5 tablespoons Thai green Curry Paste
1/2 onion, sliced
1 eggplant, peeled and cubed 1/2 inch
1 carrot, peeled and shredded
2 large garlic cloves
2 teaspoons fresh ginger
3 tablespoons vegetable oil or canola oil
1 cup chicken stock
14 ounces coconut milk
1 tablespoon brown sugar
2 teaspoons fish sauce
12 ounces chicken thighs 1/3" slices
12 basil leaves

Heat oil in a large heavy based skilled over medium high heat. Add curry paste, garlic and ginger and cook for about 2 minutes so it "dries out." Add chicken broth and stir to
dissolve paste. Simmer rapidly for 3 minutes or until liquid reduces by half. Add onions, eggplant, and carrots and saute 5-6 minutes. Add coconut milk, basil leaves, sugar and
fish sauce. Stir, then add chicken. Simmer for about 8-10 minutes or until sauce reduces, the chicken is cooked and the sauce is almost at the thickness you want. Do a taste test.

Add more fish sauce to add more saltiness, sugar for sweetness. Serve over jasmine rice, garnish with fresh red chili slices and fresh coriander/cilantro leaves.