Ratatouille

Serves: 6

Prep time: 15 mins

Cooking time: 35 mins

Ingredients: 

• 2 tbsp olive oil 
• 1 large onion, finely sliced 
• 2 cloves garlic, chopped 
• 6-7 ripe tomatoes, quartered (or 2 tins diced tomatoes) 
• 1 large eggplant, quartered, finely sliced 
• 1 red, 1 green and 1 yellow capsicum, cored and cut into chunks 
• 3 zucchinis, halved and cut into 1cm pieces and coarsely sliced 
• 1 cup chicken or vegetable stock, reduced salt 
• Pepper, to taste

Method: 

1. Pour the olive oil into a medium saucepan, and heat on a medium heat. 
2. When the oil is hot, add the onions, garlic and eggplants. 
3. Stir with a wooden spoon and reduce to low heat and replace the lid to simmer. 
4. About 7 minutes later, they should start to look a bit translucent (see through). If so, add the rest of the ingredients and the stock. Stir to mix. 
5. Replace the lid, and stew over a minimum heat, stirring occasionally, for at least 20 minutes, or, even better, up to 40 minutes. Turn off heat and serve. 

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