Ratatouille is originally from the South of France, around Nice and the region of Provence.
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.
- 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
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.