15/07/2018
Juliette’s Classic French Ratatouille
This bright vegetable stew is delicious served with crusty bread as a light meal, or as an accompaniment to chargrilled lamb cutlets or steak. I first cooked it with my French friend, Juliette, so it will always remind me of her!
Serves:
8
Prep Time: 30 minutes
Cooking Time: 30 minutes
Ingredients
- 2 large eggplants, cut into cubes
- sea salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 2 red onions, sliced
- 4 cloves garlic, smashed and peeled
- 2 red capsicum, diced
- 750ml tomato passata
- 3 zucchini
- 1 punnet small cherry tomatoes
- 2-3 tablespoons extra virgin olive oil
- 1/2 bunch basil leaves
Method
Sprinkle eggplant with salt and stand in a colander for 15 minutes. Heat oil in a large pot and sauté onion and garlic until softened. Add eggplant and sauté for 5-10 minutes until softened and lightly browned. Add capsicum and sauté until softened. Add passata and simmer for 15 minutes until thickened and vegetables are soft. Use a peeler to peel stripes on the zucchini and cut into slices. Add zucchini and cherry tomatoes to vegetables and simmer for 5 minutes until just cooked. Stir in extra virgin olive oil and season to taste. Stir in basil leaves just prior to serving.
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