Ratatouille

DIFFICULTY
Average Average
COOK TIME
Under 1 hr. Under 1 hr.
SERVES
6-8 6-8
Ratatouille
Main INGREDIENTS
  • Vegetables
Ingredients
Method

Ingredients

  • 7 tablespoons mild olive oil
  • 3 medium eggplants, tops removed and diced 3-4cm thick
  • 4 zucchinis, tops removed, halved lengthways and sliced 2cm thick
  • 2 red capsicums, tops removed, deseeded and roughly diced into 3-4cm pieces
  • 2 yellow capsicums tops removed, deseeded and roughly diced into 3-4cm pieces
  • 3 medium red onions, peeled and roughly chopped
  • 4 cloves garlic, chopped
  • 8 ripe plum tomatoes, skins removed & roughly chopped
  • 4 tablespoons tomato puree
  • 2 bay leaves
  • 1½ tablespoons dried Herbs de Provence
  • 1½ teaspoons salt
  • 1½ teaspoons black pepper
  • 3 tablespoons of freshly chopped parsley

  • Method

  • 1
    Heat 2 tablespoons of olive oil in the Signature Marmite over a low to medium heat.
  • 2
    Fry the eggplants until slightly browned, remove with a slotted spoon and set to one side.
  • 3
    Repeat the process with the zucchinis and then the capsicums, reducing the amount of olive oil a little.
  • 4
    Add the remaining olive oil to the pan and fry the onions and garlic until softened.
  • 5
    Stir in the tomatoes, tomato puree, bay leaves, dried herbs,salt and pepper. Simmer gently for 10 minutes stirringoccasionally.
  • 6
    Stir in the partly cooked vegetables and cook for a further 15 minutes until the vegetables are tender. Stir occasionally to prevent sticking and achieve an even distribution of heat.
  • 7
    Add the parsley 2-3 minutes before the end of the cooking time and check the seasoning, adding a little salt if necessary
  • 8
    Cook's Notes
  • 9
    Ratatouille makes a great base for vegetarian lasagne, vegetarian chilli or a sausage casserole. Or why not try adding additional flavours such as olives and chillies to create a different twist to the sauce