Ratatouille is a southern French dish made from eggplant, zucchini, onions, capsicums, tomatoes, and garlic.
10 minutes preparation + 30 minutes cooking
24 serves of vegies in this recipe
1 large onion, finely chopped
1 tablespoon olive oil
1 medium-large zucchini, diced
1 medium eggplant, diced
1 medium green capsicum, seeded and diced
1 medium red capsicum, seeded and diced
2 ripe tomatoes, chopped
2 cloves garlic, chopped
425g can crushed tomatoes
2 tablespoons parsley, chopped
In a large saucepan saute onion in oil until soft. Add zucchini, eggplant, capsicum, tomato and garlic. Cover and cook gently for 10 minutes. Add crushed tomatoes and cook for 15-20 minutes or until vegetables are tender. Top with parsley.
4-6 baby eggplants may be used if larger eggplant is unavailable.
Ratatouille can be eaten hot or cold with meats, eggs or just spread onto fresh bread.
Serve ratatouille as a filling for omelettes and jacket potatoes or as a dip.
Recipe © State of Western Australia, 2012.
Serves in this recipe: 6
Serve size: 286 g