A classic French vegetable stew...
Serves 4
Ingredients
1 red onion (roughly chopped)
3 cloves of garlic (roughly chopped)
2 carrots (roughly chopped)
1 large egg plant (roughly chopped)
2 zucchini (roughly chopped)
1 red capsicum (roughly chopped)
1 green capsicum (roughly chopped)
a handful of fresh basil
a few sprigs of fresh thyme
1 x 400 g tin plum tomatoes
olive oil
black pepper
sea salt
a splash of red wine
Method
Step 1
Get all your vegetables and herbs together and chop them all up into medium to large chunks.
Step 2
Place a non-stick fry pan onto a medium heat with a splash of olive oil. Add the chopped carrots, eggplant, zucchini and capsicums. Cook for 5-10 minutes or until golden, but not cooked all the way through.
Step 3
Transfer the vegetables to a heat-proof bowl and add another splash of oil to your pan. Now cook your thyme springs, onion and garlic for 10-15 minutes on a medium heat.
Step 4
Return the cooked vegetables to the pan and add the tinned plum tomatoes along with your basil leaves a good splash of red wine, pinch of salt and black pepper. Leave to simmer on low for 30 minutes. The sauce with reduce and thicken, making everything all nice and sticky.
Serve your Ratatouille with chunks of crusty bread or cooked pasta (small spirals or shells work best).