Ratatouille
A hearty dish that is great at using up several vegetables in your fridge. Serve the ratatouille with brown rice and herb coated chicken or turkey for a delicious meal.
Ingredients
- 1 large zucchini, sliced into half rounds
- 5 large tomatoes, diced
- 1/2 egglant, diced
- 1 medium onion, sliced
- 5 cloves garlic, crushed
- 1 teaspoon fresh chilli, finely chopped (or 1/4 teaspoon dried)
- 1 tablespoon olive oil
- salt, to season
Instructions
- In a large saucepan, add oil, onion and garlic. Cook over medium heat until translucent.
- Add zucchini, tomatoes, eggplant and chilli. Mix together and let cook until reduced and tomatoes are cooked through.
- Taste and season accordingly.
- Serve hot.
Notes
- Serve with brown rice (or white if you prefer) and a white protein such as fish, turkey or chicken.
- If you want to add capsicum (yellow, orange or yellow) into the recipe, dice up and add with the other vegetables.
- Dial-up or down the amount of chilli in the recipe according to your tastes.