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Ratatouille
Rating:
Created by:
QAST
Preparation:
10 min
Cooking:
30 min
Source:
Healthier. Happier.
- Chrissy Buzzard
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
- 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.
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.
