Name: Ratatouille
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 6 tablespoon olive oil; 1 red onion, cut into wedges; 1 red capsicum, deseeded and cut into 3cm chunks; 1 yellow capsicum, deseeded and cut into 3cm chunks; 2 zucchinis, halved lengthways and cut into 3cm slices; 1 eggplant, trimmed and cut into 3cm chunks; 4 tomatoes, blanched, peeled and roughly chopped; 3 bayleaves; 2 sprigs thyme; 1/4 cup oregano leaves; 1/2 cup basil leaves; 1 clove garlic, chopped; 1 tablespoon sugar; 1/4 cup parsley, finely chopped; parmesan shavings, to serve; 1/2 cup basil leaves, to serve

Ratatouille

Sarah Bowman uses the last pick of sun-loving tomatoes, capsicums and eggplants to create this Mediterranean classic

Ingredients

6 tablespoon olive oil

1 red onion, cut into wedges

1 red capsicum, deseeded and cut into 3cm chunks

1 yellow capsicum, deseeded and cut into 3cm chunks

2 zucchinis, halved lengthways and cut into 3cm slices

1 eggplant, trimmed and cut into 3cm chunks

4 tomatoes, blanched, peeled and roughly chopped

3 bayleaves

2 sprigs thyme

1/4 cup oregano leaves

1/2 cup basil leaves

1 clove garlic, chopped

1 tablespoon sugar

1/4 cup parsley, finely chopped

parmesan shavings, to serve

1/2 cup basil leaves, to serve

Method

1.Heat 2 tablespoons oil in a large lidded frying pan and sauté the onion until soft. Add the capsicums and fry for 5 minutes. Remove contents from pan.

2.Heat 2 tablespoons oil and fry the zucchini for 5 minutes. Remove from pan.

3.Heat remaining 2 tablespoons oil and fry eggplant chunks until golden. Return the other fried vegetables to the pan and add chopped tomatoes, herbs, garlic and sugar. Season to taste, cover with a lid and cook over a moderate heat for 15 minutes.

4.Stir in parsley just before serving and garnish with parmesan and basil.

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Ingredients

Method

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