• Chris Steffanoni

Ratatouille

Season: Spring Servings: 6 Time: Prep 15mins - Cooking 90 mins Ratatouille is a classic French dish that's packed with veggies. It can be enjoyed as a stand-alone dish or alongside meats like chicken, kangaroo, rabbit or beef.

I recommend sauteing the vegetables separately before throwing them into the pot. If you're trying to impress some friends with this dish, feel free to salt the diced eggplant and zucchini before sauteing. Also, ensure you don't skimp on the olive oil. Have some fun with your herb selection. Make your own Herbs de Provence or pick some up from Gewurzhaus.



Ingredients 2 Eggplants, diced 1 brown onion, diced 3 garlic cloves, crushed

2 red capsicums, diced 4 zucchinis, diced

800g tinned tomato

Extra-virgin olive oil

250ml water

1 small bunch of thyme

1.5 tb Herbes De Provence

(mix of dried rosemary, thyme, orange peel, tarragon, mint, lavender & raspberry leaf)


To serve 1 Baguette

1/4 cup kalamata olived, finely chopped

Method

  1. Add a generous amount of olive oil to a large frying pan at medium heat.

  2. In separate batches, saute each of the diced vegetables with the garlic and fresh thyme leaves. Set aside when soft.

  3. Add all softened vegetables along with the tinned tomato, water and dried herbs to a large saucepan or pot. Simmer for 90 minutes, stirring occasionally vegetables along with tinned tomatoes. Stir occasionally.

  4. Serve with toasted baguette topped with chopped olives.



Energy: 1,700 kJ per serve Good source of fibre Vegan


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