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Ratatouille
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Prep Time:
25 minutes
25 minutes
Cook Time:
35 minutes
35 minutes
Total Time:
60 minutes
60 minutes
Prepare classic French vegetable dish, freeze half for delicious vegetarian lasagne.
Ingredients:
- 125ml (1/2 cup) olive oil
- 2 brown onions, coarsely chopped
- 6 garlic cloves, finely chopped
- 1kg eggplant
- 2 red capsicums, halved, deseeded, cut into 2cm pieces
- 10 sprigs fresh thyme
- 40.00 ml chopped fresh oregano
- 500g zucchini
- 2 x 250g punnet cherry tomatoes
- 250ml (1 cup) passata (tomato pasta sauce)
Instructions:
- In a heavy-based stockpot or large flame-proof casserole dish over medium heat, warm the oil. Cook the onion and garlic, stirring, for 3 minutes until the onion is soft.
- Combine the eggplant, capsicum, thyme, and oregano in the pan. Season with salt and pepper, then mix well.
- Lower the heat to medium-low and simmer with a lid on for 5 minutes. Incorporate the zucchini, tomatoes and passata. Continue to cook, covered, for 20-25 minutes until the mixture thickens.