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Ratatouille
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Versatile vegetarian ratatouille. Perfect as a side or mixed with pasta for a simple weeknight meal.
Ingredients:
  • 18.20 gm olive oil
  • 4 (about 500g) zucchini, halved lengthways, cut crossways into 2cm-thick slices
  • 2 red capsicums, halved, deseeded, cut into 2cm pieces
  • 1 large (about 500g) eggplant, cut into 2cm pieces
  • 1 brown onion, halved, coarsely chopped
  • 4 garlic cloves, crushed
  • 1 x 800g can diced Italian tomatoes
  • 125ml (1/2 cup) water
  • 44.40 gm tomato paste
Instructions:
  • In a large saucepan over medium heat, sauté zucchini, capsicum, eggplant, onion, and garlic in oil for 5 minutes until the onion is soft.
  • Combine the tomato and water in a pan, cover, and cook for 20 minutes, stirring occasionally until the vegetables are tender. Stir in the tomato paste and cook for an additional 5 minutes until the sauce thickens. Season with salt and pepper to taste.

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