Stephanie Alexander’s Ratatouille
Whip up this classic ratatouille packed with rich flavours, feel-good textures and seasonal vegetables.
Ingredients
- 3 eggplants cut into 3cm pieces
- 125 ml olive oil
- 2 onions thinly sliced
- 2 clove garlic thinly sliced
- 3 red capsicums seeded and cut into 3cm pieces
- 3 zucchini large, cut into 3cm pieces
- coriander seeds crushed
- black pepper
- 4 tomatoes large ripe tomatoes, peeled, seeded and chopped
- parsley chopped, Basil also good
Instructions
- Place the eggplant on a tray and lightly sprinkle with salt. Cover with a piece of foil. Top with a few cans of food and set aside for 1 hour.3 eggplants
- Wipe any moisture off the eggplant with kitchen paper and discard juices.
- Heat oil in an enamelled cast-iron casserole pan or a heavy-based saucepan and sauté the onion until limp and golden.125 ml olive oil, 2 onions
- Add the garlic, capsicum and eggplant, then cover the casserole dish and cook gently for 40 mins.2 clove garlic, 3 red capsicums, 3 eggplants
- Add the zucchini, coriander seeds, tomato and a grinding of pepper and cook for a further 20 mins or until the vegetables are tender.3 zucchini, coriander seeds, 4 tomatoes, black pepper
- Stir in the parsley or basil.parsley
- Serve ratatouille alongside roast chicken, grilled fish or poached eggs.
Notes
Serve ratatouille alongside roast chicken, grilled fish or poached eggs.
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