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Recipe

Ratatouille

Sarah Bowman uses the last pick of sun-loving tomatoes, capsicums and eggplants to create this Mediterranean classic

Feb 28, 2014 1:00pm
  • 30 mins cooking
  • Serves 6
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Ingredients

Ratatouille
  • 6 tablespoon olive oil
  • 1 red onion, cut into wedges
  • 1 red capsicum, deseeded and cut into 3cm chunks
  • 1 yellow capsicum, deseeded and cut into 3cm chunks
  • 2 zucchinis, halved lengthways and cut into 3cm slices
  • 1 eggplant, trimmed and cut into 3cm chunks
  • 4 tomatoes, blanched, peeled and roughly chopped
  • 3 bayleaves
  • 2 sprigs thyme
  • 1/4 cup oregano leaves
  • 1/2 cup basil leaves
  • 1 clove garlic, chopped
  • 1汤匙糖
  • 1/4 cup parsley, finely chopped
  • parmesan shavings, to serve
  • 1/2 cup basil leaves, to serve

Method

Ratatouille
  • 1
    Heat 2 tablespoons oil in a large lidded frying pan and sauté the onion until soft. Add the capsicums and fry for 5 minutes. Remove contents from pan.
  • 2
    Heat 2 tablespoons oil and fry the zucchini for 5 minutes. Remove from pan.
  • 3
    Heat remaining 2 tablespoons oil and fry eggplant chunks until golden. Return the other fried vegetables to the pan and add chopped tomatoes, herbs, garlic and sugar. Season to taste, cover with a lid and cook over a moderate heat for 15 minutes.
  • 4
    Stir in parsley just before serving and garnish with parmesan and basil.

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