Ratatouille is comfort food completely guilt free. Warming and rich and jam packed with good nutrition. Its a vegetarian favorite of mine as a side or a main dish.
Dice the eggplant, zucchini and capsicum into approximately 2cm pieces (attempting to keep them roughly the same size) and set aside.
Lightly cover the base of a medium, non stick frying pan with the olive oil and gently saute the diced onion and garlic for 10 minutes (without browning).
Turn the heat up to medium and fry the eggplant for 10 minutes stirring occasionally. I like to add a little colour to the eggplant at this stage.
When the eggplant has taken on a little colour, add the diced capsicum and continue to fry for five minutes, stirring occasionally.
Add the zucchini and fry for another five minutes.
Add the tomato paste and fry off for two minutes (this will remove the raw taste of the paste)
Lastly add the can tomatoes, salt and cracked pepper. Top with a little water if necessary to come just below the level of the vegetables.
Cover tightly with a lid and simmer for approximately one and a half hours. Check the water level every half hour and add a little extra if necessary to create a sauce texture ( similar to a pasta sauce).
If you overdo the water along the way, simply remove the lid towards the end of cooking and reduce the sauce.