Ratatouille

Ratatouille

Rating:

apples-green

Created by:

QAST
Preparation:
10 min
Cooking:
30 min
Source:
Healthier. Happier.

Category:

Tags:

Ingredients

1large onion, finely chopped
1tbspolive oil
1medium-large zucchini, diced
1medium eggplant, diced
1medium green capsicum, seeded and diced
1medium red capsicum, seeded and diced
2ripe tomatoes, chopped
2cloves garlic, chopped
425gcan crushed tomatoes
2tbspparsley, chopped

Method

  1. In a large saucepan saute onion in oil until soft.
  2. Add zucchini, eggplant, capsicum, tomato and garlic. Cover and cook gently for 10 minutes.
  3. Add crushed tomatoes and cook for 15-20 minutes or until vegetables are tender.
  4. Serve warm.
  5. Optional: Before service, sprinkle with parsley.

Recipe description

This ratatouille is a bright and chunky summer vegetable stew, rich with olive oil and fragrant with garlic and herbs.

Variations

Tip: 4-6 baby eggplants may be used if larger eggplant is unavailable. If capsicums are too expensive for your tuckshop budget, remove them. Can be kept in refrigerator for up to 7 days. May be frozen for up to 3 months.
Contact

347 Old Cleveland Road
Coorparoo
QLD 4151

Phone: (07) 3324 1511

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