Ratatouille
Easy
6 servings
16 serves of veg
10m preparation
30m cooking
Ingredients
- 1 large onion, finely chopped
- 1 tablespoon olive oil
- 1 medium-large zucchini, diced
- 1 medium eggplant, diced
- 1 medium green capsicum, seeded and diced
- 1 medium red capsicum, seeded and diced
- 2 ripe tomatoes, chopped
- 2 cloves garlic, chopped
- 425g can crushed tomatoes
- 2 tablespoons parsley, chopped
Method
- In a large saucepan saute onion in oil until soft.
- Add zucchini, eggplant, capsicum, tomato and garlic. Cover and cook gently for 10 minutes.
- Add crushed tomatoes and cook for 15-20 minutes or until vegetables are tender.
- Top with parsley.
- Serve
Alternatives
Tip: 4-6 baby eggplants may be used if larger eggplant is unavailable
Storage Suggestions
Can be kept in refrigerator for up to 7 days. May be frozen for up to 3 months.
Equipment List
- Chopping board
- Large knife
- Large saucepan with lid
- Can opener
Acknowledgements
Queensland health acknowledges the development of the Healthy Food Fast cookbook by the Department of Health Western Australia. www.gofor2and5.com.au. Recipes from Healthy Food Fast © State of Western Australia 2011, reproduced with permission.
