Ratatouille
| Servings | Prep Time |
| 6people | 10minutes |
| Cook Time |
| 11/2hours |
|
|
Ingredients
- 1medium globe egplant
- 1large green capsicum
- 1large zucchini
- 1large brown oniondiced
- 1 garlic clovefinely diced
- 1tbs tomato paste
- 1400g can of diced tomatoes
- 1/2tsp salt
- cracked pepperto taste
- olive oilenough to lightly cover the base of your pan
Instructions
- 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).
Recipe Notes
If you overdo the water along the way, simply remove the lid towards the end of cooking and reduce the sauce.