Recipe Ratatouille

Ratatouille

Ingredients

  • 2 Eggplant sliced into 1 cm rings
  • 5 Tbsp olive oil
  • 2 Tbsp Simon Gault Italian seasoning
  • 3 Tbsp olive oil
  • 2 red onions cut into medium dice
  • 4 garlic cloves, crushed
  • 2 Yellow capsicum cut into 1 cm wide slices
  • 4 courgettes sliced into 1 cm rings
  • 1x 400g tin of whole peeled tomatoes
  • 1 Tbsp Simon Gault Italian seasoning
  • 2 Tbsp Gault's Vegetable Stock concentrate
  • Freshly ground black pepper

Ratatouille

Preheat oven to 180°c.  Place the eggplant on a roasting tray lined with baking paper and brush with a mixture of 5 Tbsp. olive oil and 2 Tbsp. Simon Gault Italian seasoning. Place in the oven and roast until eggplant is cooked and golden, turning half way through. Approximately 15-20 minutes. In a Frying pan heat 3 tbsp. oil till it shimmers then sauté the red onion and garlic till softened. Add the capsicum and continue cooking for a further 5 minutes. Once the Capsicum have softened add the courgettes and sauté for 1 minute. Add the tinned tomatoes, 1 Tbsp. of Simon Gault Italian seasoning, Gault's Vegetable stock concentrate and simmer for 5 minutes. Season with freshly ground black pepper and serve by laying the eggplant on a platter and spooning the rest of the ratatouille over.  Serve with your favourite Lamb or as a delicious vegetarian meal.