Ratatouille

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Preparation info
  • Serves

    4-6

    • Difficulty

      Easy

Appears in
Ripe Recipes

By Angela Redfern

Published 2010

  • About

This is a great dish to make when capsicums and eggplant are cheap and plentiful. Freeze to use in the winter months. Ratatouille is fantastic served with panfried fish or lamb.

Ingredients

  • 1 red onion, peeled
  • 1 red capsicum, de-seeded
  • 1 yellow capsicum, de-seeded

Method

Chop the onion, capsicums, eggplant and courgette into equal, large bite sized pieces.

In a large saucepan, heat the olive oil over a medium to high heat. Cook the onion and garlic until lightly golden in colour.

Add the eggplant and cook for a few more minutes. Next add the capsicums and cook for a further 5 minutes. Finally add the tomatoes, tomato paste and honey.

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