Bacon Ratatouille Sliders with Lemon Saffron Aioli

Preheat oven to 400 degrees F (200 degrees C).

Place Bacon (12 pieces) on a baking sheet and bake for 15 to 20 minutes or until crispy. Set aside to cool before adding to slider.

Make the aioli. In a bowl, combine Hellmann's® Real Mayonnaise (1 cup), zest and juice from Lemon (1), Saffron Threads (1 pinch), Salt (to taste), and Simply Organic® Black Pepper (to taste). Place bowl in the fridge for at least 30 minutes to allow the flavors to combine.

Preheat a large skillet to medium-high heat. Add Olive Oil (2 Tbsp) to the pan. Add Tomatoes (3) along with one clove Garlic (5 cloves), Simply Organic® Red Chili Peppers (1 tsp) and Kosher Salt (1 pinch). Cook for about 5 minutes or until soft. Set aside.

Throw in Eggplant (1), Zucchini (2), Red Onion (1), Red Bell Pepper (1), and add Bay Leaf (1), Fresh Basil (1/2 cup), 1/3 cup water (more if needed).

Simmer veggies for about 15 minutes until everything is well combined. Remove bay leaf before serving.

Take about a teaspoon of the lemon saffron aioli and spread it over the top of the bottom Slider Buns (12).

Lay a piece of bacon on top-you may need to break the bacon in half. Top with about 2 tablespoons or more of the ratatouille.

Top with Arugula (3 cups) and more lemon saffron ailoi. Top with bun and enjoy!