Ingredients
- 1 large onion, finely chopped
- 1 tablespoon olive oil
- 1 medium-large zucchini, diced
- 1 medium eggplant, diced
- 1 medium green capsicum, seeded and diced
- 1 medium red capsicum, seeded and diced
- 2 ripe tomatoes, chopped
- 2 cloves garlic, chopped
- 425g can crushed tomatoes
- 2 tablespoons parsley, chopped
Method
- In a large saucepan saute onion in oil until soft
- Add zucchini, eggplant, capsicum, tomato and garlic
- Cover and cook gently for 10 minutes
- Add crushed tomatoes and cook for 15-20 minutes or until vegetables are tender
- Top with parsley
Notes
Hint 4-6 baby eggplants may be used if larger eggplant is unavailable Serving Suggestion Ratatouille can be eaten hot or cold with meats, eggs or just spread onto fresh bread
Serves 6
Preparation time 10 min
Cooking time 30 min
