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Vegetable ratatouille
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Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Create a colorful and flavorful ratatouille for a delicious vegetarian dish.
Ingredients:
  • 9.20 gm olive oil
  • 3 zucchini, ends trimmed, halved lengthways, thinly sliced
  • 3 Lebanese eggplants, ends trimmed, halved lengthways, thinly sliced
  • 1 red capsicum, halved, deseeded, finely chopped
  • 1 brown onion, halved, thinly sliced
  • 1 garlic clove, crushed
  • 2 x Mutti Polpa Finely Chopped Tomatoes 400g
  • 44.40 gm tomato paste
  • 100g green beans, topped, coarsely chopped
  • 62.50 ml finely shredded fresh basil
  • Creamy polenta, to serve
Instructions:
  • In a large, deep frying pan over medium heat, heat the oil until shimmering. Add the zucchini, eggplant, capsicum, onion, and garlic, and sauté for 3 minutes until the onion is soft, stirring occasionally.
  • Lower the heat and incorporate the tomato and tomato paste into the mixture. Let it simmer without a lid, stirring occasionally, for about 15 minutes or until the mixture thickens slightly.
  • Cook the beans until they are vibrant green and tender crisp for about 5 minutes. Remove from heat and gently fold in the fresh basil.
  • Plate the lemon & thyme polenta evenly among serving plates. Add a generous portion of vegetable ratatouille on top and serve promptly.

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