Spiced ratatouille

Name: Spiced ratatouille
Yield: Serves 4
Cuisine: Australia
Ingredients: ½ teaspoon ground coriander; ½ teaspoon ground cumin; 2 red capsicums/bell peppers, seeded and cut into 2 cm/¾ in pieces; 2 red capsicums/bell peppers, seeded and cut into 2 cm/¾ in pieces; 4 small zucchini/courgettes, diced; 4 small zucchini/courgettes, diced; 4 tomatoes, peeled and diced; 2 teaspoons Harissa; ¼ cup finely chopped flat-leaf parsley; freshly ground black pepper; 1 X 300 g/9½ oz eggplant/aubergine, cut into 2 cm/¾ in cubes; 1 X 300 g/9½ oz eggplant/aubergine, cut into 2 cm/¾ in cubes; 100 ml/3½ fl oz olive oil; sea salt; 3 cloves garlic, finely chopped; 1 medium-size onion, diced

Preparation info

Serves
4

Difficulty
Easy

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

1 X 300 g/9½ oz eggplant/aubergine, cut into 2 cm/¾ in cubes
sea salt
100</

Oceania
Australian
Australia
Main course
Gluten-free
Vegan

Method

Lay eggplant on a tray in a single layer and salt lightly. Leave for 30 minutes, then rub off salt and excess liquid with a paper towel.
Heat oil in a large lidded frying pan and gently fry onion, garlic and spices until fragrant.
Add eggplant and capsicum, cover with lid and cook over low heat for 25 minutes, or until very soft.
Add zucchin