Contributed by Denise Fernie
Serves 4 – 6
Ingredients
- 1kg tomatoes, seeded and diced
- extra virgin olive oil
- 1 onion, diced
- 3 cloves garlic, diced
- 2 red capsicums, diced
- 1 large eggplant, diced
- 2 zucchinis, diced
- 1 tsp tomato puree
- 1 bay leaf
- 3 thyme sprigs
- 2 basil sprigs
- 1 tbsp chopped parsley
Method
Heat oil in a frying pan. Add the onion and 2/3 of the garlic and cook over low heat for 5 minutes. Add the capsicum and cook, stirring, for 4 minutes. Transfer to a bowl and set aside.
Fry the eggplant until lightly browned and then remove from the pan. Fry the zucchini until browned and then return onion, capsicum and eggplant to the pan. Add the tomato puree, stir and cook for 2 minutes. Add the tomatoes, bay leaf, thyme and basil, stir well, cover and cook for 15 minutes. Remove the bay leaf, thyme and basil.
Mix together the remaining garlic and parsley and add to the ratatouille at the last minute. Stir and serve.