Ratatouille is originally from the South of France, around Nice and the region of Provence.
Thank you for reading this post, don't forget to subscribe!If it can be eaten cold in Summer, it is also a perfect Winter warm recipe. Ratatouille is very easy to make and brings a lot of vegetables to your meal. You can easily cook a big pan of it and freeze the rest for a future lazy cooking day.
INGREDIENTS
- 1kg tomatoes seeded and diced (fresh are higher in Vitamin C)
- 1 tb tomato paste
- 1 cup tomato puree’
- 2 tb white vinegar
- 3 tb olive oil
- 2 fresh garlic cloves, crushed
- 1 onion, chopped
- 1 red capsicum
- 1 yellow capsicum
- 1 eggplant, chopped
- 1 zucchini, chopped
- 2 tb fresh thyme
- 10 x fresh basil Leaves
- Black pepper
METHOD
1 Heat 1 tb olive oil in pan and cook onion and garlic for 3 minutes. Add capsicum and cook for another 5 minutes. Remove from pan and set aside.
2 Heat remaining 2 tb olive oil and cook eggplant for 3 minutes over medium heat.
3 Add zucchini and cook for an additional 3 minutes. Add onion, garlic and capsicum mix, followed by tomato paste and tomato puree. Stir for 2 minutes.
4 Add fresh tomatoes, thyme, pepper, vinegar and reduce heat to low. Cover and simmer for 30 minutes, stirring occasionally.
5 Stir in fresh basil before serving with a lean source of protein such as steamed fish or poached chicken.
The Carousel thanks Nature’s Own Dietitian and Exercise Physiologist Kate Save.
