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Quick 'n' easy ratatouille
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Create a vibrant Provencal vegetable medley in a snap!
Ingredients:
  • 125ml (1/2 cup) olive oil
  • 2 red onions, thickly sliced
  • 1 red capsicum, cut into strips
  • 1 yellow capsicum, cut into strips
  • 2 garlic cloves, finely chopped
  • 450g zucchini, thickly sliced
  • 400g eggplant, coarsely chopped
  • 2 x 400g cans diced tomatoes
  • 4.50 gm white sugar
  • 1/2 bunch basil, coarsely chopped
  • 1-2 tsp white or red wine vinegar
Instructions:
  • In a heavy-based saucepan over medium heat, heat the oil. Add the onion, combined capsicum, and garlic. Cook, stirring occasionally, for about 3 minutes until the capsicum softens.
  • Combine zucchini and eggplant in the pan. Sauté for 2 minutes, stirring occasionally. Stir in tomato and sugar, season with salt and pepper. Cover and simmer for 5 minutes, stirring occasionally. Uncover and cook for 8 minutes until sauce is thick and vegetables are tender.
  • Take the saucepan off the heat and gently mix in the fresh basil and tangy vinegar.

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