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 Mayonnaise (1 cup), zest and juice from Lemon (1), Saffron Threads (1 pinch), Salt (to taste), and Ground 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), Crushed Red Pepper Flakes (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!