Ratatouille
This traditional French dish is a perfect accompaniment to roast chicken.
4-6
Serves:Ingredients
¼ cup olive oil
1 red onion, sliced
2 cloves garlic, crushed
2 eggplants, cut into chunks
1 red capsicum, cut into chunks
1 green capsicum, cut into chunks
4 courgettes, sliced
6 tomatoes, skinned, deseeded and chopped
1 teaspoon dried basil
2 teaspoons chopped fresh rosemary
1 teaspoon salt
freshly ground black pepper
1 red onion, sliced
2 cloves garlic, crushed
2 eggplants, cut into chunks
1 red capsicum, cut into chunks
1 green capsicum, cut into chunks
4 courgettes, sliced
6 tomatoes, skinned, deseeded and chopped
1 teaspoon dried basil
2 teaspoons chopped fresh rosemary
1 teaspoon salt
freshly ground black pepper
Method
Heat the olive oil in a large, heavy-based saucepan. Add the onion and
garlic and saute until soft. Add the eggplant, red and green capsicums
and courgettes. Saute for 5 minutes. Add the tomatoes, basil, rosemary,
salt and pepper. Cover and simmer for 45 minutes or until the vegetables
are tender.
