Ratatouille

Name: Ratatouille
Yield: Serves 4-6
Cuisine: France
Ingredients: ½ tsp salt and freshly ground black pepper; 1 tsp honey; 1 red onion, peeled; 1 tbsp good extra virgin olive oil, for serving; 1 medium eggplant; 1 yellow capsicum, de-seeded; 1 tsp tomato paste; 1 cup fresh basil leaves; 3 cloves garlic, crushed; 2 x 400 g canned tomatoes, chopped; 3 tbsp olive oil; 1 red capsicum, de-seeded; 3 courgettes

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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