This French style ratatouille is clean and flavoursome. As a traditional seasonal vegetable stew, this dish makes a beautiful side dish or a main meal.
Ingredients 14
1 red onion
1 eggplant
1 zucchini
1 tsp salt
3 cloves garlic
3 tbsp extra virgin olive oil
1 red capsicum
2 thyme sprig, fresh
3 bay leaves
1⁄4 tsp cayenne pepper
1⁄2 tsp raw sugar
1 tsp red wine vinegar
1 can diced tomatoes
1 can butter beans
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Method 8
Dice into small cubes (about 2cm x 2cm) and place in a bowl. Sprinkle with and rest to the side
Dice and into small chunks. Thinly slice and finely dice
Heat a large pot with on medium heat. Add and and saute for 10 minutes
Add and cubes and cook for 5 minutes
Add , , , , rice wine , and (as springs, no need to pull the leaves off as you will remove the sprigs when serving)
Reduce heat and simmer for about 20 minutes
Add drained and cook for 5 minutes
Serve with warm rice or couscous with a good grind of black pepper. Enjoy!
Dr Amelia Harray's tips
Ratatouille can be made in advance and placed in the fridge for two days or frozen for weeks.
It's delicious served with white or brown rice or couscous.
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