Eggplant and Zucchini Ratatouille
(4)
1 hour 10 minutes
This ratatouille features eggplant, zucchini, capsicum and tomatoes slowly cooked with rosemary and thyme. It can be eaten as a meal with bread or as a side dish.
Christine
15 people made this
Ingredients
Serves: 4
- 150g onions, finely diced
- 1 red capsicum, diced
- 1 yellow capsicum, diced
- 300g eggplant, diced
- 300g zucchini, sliced
- 300g tomatoes, diced
- 2 garlic cloves, finely diced
- 3 to 6 tablespoons olive oil
- 1 tablespoon tomato paste
- 1 pinch sea salt, to taste
- 1 sprig rosemary, finely diced
- 1 sprig thyme, finely diced
- 1 pinch freshly ground black pepper, to taste
Directions
Preparation:20min ›
Cook:50min ›
Ready in:1hour10min
- Heat olive oil in a deep saucepan and fry the onions until translucent. Remove from saucepan and set aside.
- Briefly fry the vegetables (except tomatoes) one after another in olive oil over medium heat in the same saucepan until slightly brown. Remove from the saucepan and drain in a sieve.
- Place all fried vegetables back into the saucepan along with the tomatoes, tomato paste, garlic, rosemary, thyme, salt and pepper.
- Simmer with lid not fully closed on a low heat for 20-25 minutes. Taste then season again to taste with salt, pepper or spices as required.
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(4)
Reviews in English (1)
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- 12 Mar 2012