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.

Serves 6.

Hint
4-6 baby eggplants may be used if larger eggplant is unavailable.

Serving suggestion
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.