Ratatouille

Name: Ratatouille
Yield: Serves 4
Ingredients: 1 bay leaf; 2 basil sprigs; 1 garlic clove, crushed; 2 zucchini (courgettes), diced; 3 thyme sprigs; 1 red and 1 yellow capsicum (pepper), diced; 1 large onion, diced; 2 tablespoons olive oil; 1 eggplant (aubergine), diced; 4 tomatoes, peeled and seeded, roughly chopped; ½ teaspoon sugar; 1 tablespoon chopped parsley; 1 teaspoon tomato paste (concentrated purée)

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

2 tablespoons olive oil
1 large onion, diced
1 red and 1 yellow capsicum (

Main course
Side dish
Gluten-free
Vegan

Method

Heat the oil in a frying pan. Add the onion and cook over low heat for 5 minutes. Add the capsicum and cook, stirring, for 4 minutes. Remove from the pan and set aside.
Fry the eggplant until lightly browned and remove from the pan. Fry the zucchini until browned and then return the onion, capsicum and eggplant to the pan. Add the tomato paste,