Ratatouille
I just love this recipe. The fresh herbs and Italian tomatoes are divine. You can add mushrooms if you like, or anything else that takes your fancy...it is all vegetables so it is guilt free, especially if you use spray oil! Good for all the family - at least 4 serves.
1tbs (or spray) olive oil
1 large onion
1 large red capsicum, sliced into strips (I use 1/2 jar roasted capsicum strips - "Always Fresh" Red Pepper Strips from Woolies - they're yummy)
2 zucchinis, diced
1 eggplant, diced
1 tbs tomato puree (I use tomato paste with Italian herbs)
1/2 tbs fresh thyme, chopped
1 400g can diced Italian tomatoes
2 tbs fresh basil, chopped
2 cloves garlic, crushed
Heat the oil in a large heavy bottomed frying pan over medium heat and add the onion. Cook for 2-3 minutes, then add the capsicum and cook for a further minute or so.
Remove onion & capsicum from the pan to a dish and set aside. Add the zucchini & eggplant to the pan and cook over medium heat for 5-6 minutes. Return the onion/capsicum mixture to the pan, and stir in the tomato puree/paste.
Add thyme and canned tomotoes. Reduce heat to low, cover, and simmer for 15 minutes, stirring occasionally. Stir in the basil and garlic, and simmer for another minute. Serve and enjoy!!!
