- Chrissy Buzzard
1large onion, finely chopped
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
- In a large saucepan saute onion in oil until soft.
- Add zucchini, eggplant, capsicum, tomato and garlic. Cover and cook gently for 10 minutes.
- Add crushed tomatoes and cook for 15-20 minutes or until vegetables are tender.
- Serve warm.
- Optional: Before service, sprinkle with parsley.
This ratatouille is a bright and chunky summer vegetable stew, rich with olive oil and fragrant with garlic and herbs.
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.