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Stephanie Alexander's Ratatouille

Stephanie Alexander
Whip up this classic ratatouille packed with rich flavours, feel-good textures and seasonal vegetables.
Print Recipe
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Course Main Course, Side Dish
Cuisine French

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.
Keyword foundation, gluten free, ratatouille, vegetarian