Ratatouille
Servings 4
Prep time
10 minsCook time
25 minsTotal time
35 minsIngredients
Eggplant
Method
- Preheat oven to 180°C. Line a roasting tray with baking paper.
Grilled eggplant
- In a small bowl, add oil and Italian seasoning and mix well to combine.
- Place eggplant on prepared tray and brush with seasoned oil. Bake in oven for around 15–20 minutes (turning halfway through cooking) until eggplant is golden and cooked through.
Ratatouille
- In a frying pan over medium heat, add oil and heat until shimmering. Add onion and garlic and sauté until softened. Add capsicum and continue cooking for a further 5 minutes until softened. Add courgettes and sauté for 1 minute. Add tomatoes, Italian seasoning and stock concentrate and bring to a simmer for 5 minutes. Season with pepper.
- Lay eggplant on a platter and spoon ratatouille over the top. Top with parsley (if using) and serve.
Simon says ...
Shimmering means the oil is heated to a point where the surface begins to ripple but does not smoke.
Serve this classic with your favourite lamb dish or as a delicious vegetarian meal.
