Ratatouille

A delicious healthy meal packed with vegetables.

Preparation time

  • Ingredients 12
  • Prep Time 00:30
  • Cook Time 00:40
  • Serves 4

Ingredients

  • 2 eggplant
  • 1 red capsicum seeds removed chopped into pieces
  • 1 yellow capsicum seeds removed chopped into pieces
  • 2 tbs olive oil
  • 2 brown onion finely chopped
  • 1 clove garlic clove crushed
  • 1 tsp fennel seeds crushed
  • 1 tbs red wine vinegar
  • 1 tsp sugar
  • 4 zucchini cut into slices
  • 6 basil torn
  • 400 g canned diced tomato
  • 1 knife 1 saucepan

Directions

  1. Slice the eggplants in half lengthways, then in half lengthways again, then across into 2.5 centimetre chunks.
  2. Heat half the oil in a saucepan, add the onion and fry for 5 minutes, then add the garlic. Increase heat and fry for 2 minutes. Do not burn the garlic.
  3. Add the fennel seeds, vinegar and sugar, then allow to thicken.
  4. Add the remaining oil, and the capsicum, zucchini and eggplant. Add basil. Cover and cook gently for 15 minutes.
  5. Add the tomatoes and cook for a further 15 minutes, or until eggplant is soft.

Notes

Serve with pasta and Parmesan cheese.

Source: bestrecipes.com.au

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