Ratatouille Recipe

Recipe : Ratatouille

Ingredients :

1 medium eggplant, chopped

4 large tomatoes

1 tbsp olive oil

2 medium onions, chopped

2 cloves garlic, crushed

1 green and 1 red capsicum, seeded and chopped

4 large zucchini, sliced

1 tsp dried oregano leaves

2 large bay leaves

Method :

Sprinkle eggplant with salt and set aside for 20 minutes. Rinse and pat dry with paper towel. Score a cross in base of each tomato, place in large heatproof bowl and cover with boiling water. Leave to stand for 3-4 minutes, then remove from bowl and cool. Peel skins away and roughly chop tomato flesh. Heat oil in a large pan, cook onion over low heat for 15 minutes until very soft, stirring occasionally. Add garlic, cook another minute.

Add eggplant, capsicum and zucchini. Increase heat to medium and cook for another 5 minutes, stirring occasionally. Add tomato, oregano and bay leaves, reduce heat, cover and simmer for 15 minutes. Uncover and cook for another 5 minutes until thickened slightly. Serve either hot or at room temperature.

Hint: This is delicious stuffed into pitta bread, or with grilled fish or chicken. For a delicious, low-fat variation, make a few hollows in the ratatouille in the pan and break an egg into each. Cook until eggs are set.

Fat per serve : 5 grams

Serves 4

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