Rustic Mediterranean ratatouille
4 serves
10 m
35 m
Ingredients
- 2 tablespoons olive oil
- 1 red onion, cut into small wedges
- 4 cloves garlic, crushed
- 1 small eggplant, cut into thick batons
- 2 zucchini, cut into thick batons
- 1 red capsicum, halved, seeded, cut into thick strips
- 1 yellow capsicum, halved, seeded, cut into thick strips
- 3 ripe tomatoes, roughly chopped
- 400 g tin no added salt chopped tomatoes
- 1 tablespoon red wine vinegar
- 1 bunch basil, roughly chopped
Method
Step 1
Heat oil in a large saucepan over medium-high heat. Add onion, and garlic, stirring for 5 minutes or until softened.
Step 2
Add eggplant, zucchini, red and yellow capsicum, and cook, stirring for 5-7 minutes, until vegetables are softened and browned but not cooked through.
Step 3
Add tomatoes, chopped tomatoes, and red wine vinegar and cook, stirring occasionally, on a low heat for 20-30 minutes, or until mixture thickens slightly and vegetables are cooked through.
Step 4
Add basil leaves and stir to combine.
Step 5
Serve. If freezing, once cooled, freeze in an airtight container.
Tip
- Serve with a thick slice of wholegrain bread, as a pasta sauce, as a sauce for chicken breast, red meat or fish.
