Ratatouille
 
 
This version is a little more tomato-based than the usual recipe to provide enough liquid for the fettucine
Author:
Recipe type: $2 meal
Serves: 10
Ingredients
  • 3 brown onions, sliced
  • 800gms eggplant, cubed (not skinned)
  • 800gms green capsicum , seeded & cut
  • 80gms zucchini, sliced
  • 3kg cooking tomatoes, roughly cut
  • 4-5 cloves garlic, crushed
  • salt & pepper
  • Dried herbs (e.g. rosemary, thyme, oregano)
  • 30 ml olive oil
  • ½ bunch basil leaves
  • Water or stock as needed
Instructions
  1. In a large saucepan, sauté the onions in the olive oil over low heat, stirring regularly, for 10 mins or until translucent.
  2. Add the eggplant, capsicum and zucchini and sauté for a further 10 mins, stirring regularly.
  3. Add the cooking tomatoes. garlic, seasoning and dried herbs, stir to mix the ingredients, and cook on medium heat until it bubbles. Reduce heat, add lid and slowly cook for 10-15 minutes, stirring every now and then.
  4. Check if the mixture has enough liquid, and add water or stock if needed.
  5. Cook for another 5-10 minutes or until cooked al dente (i.e. retain some texture - don’t let it go to mush).
  6. Before serving, shred the basil leaves and stir into the ratatouille.
  7. Serve with fettucine and a salad
Recipe by Harvest Hub at https://harvesthub.com.au/latestnews/dine-below-the-line/