Ratatouille

Cooking Vegetarian Ratatouille

This budget-friendly ratatouille also tastes delicious served on pasta or baked potatoes.

Lables: Vegetarian Egg free Fish free Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Heat the oil in a large deep frying pan or saucepan over a medium-high heat. Add the onion and garlic and cook for 3 minutes or until soft.
  2. Add the eggplant and capsicum, and cook for 5 minutes.
  3. Stir in the chopped tomatoes and squash. Cover and reduce the heat to low. Simmer for 20 minutes. Uncover a simmer for a further 20 minutes or until tender but firm. Season with salt and pepper. Serve with couscous and yoghurt, scattered with basil leaves.

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1 tbsp olive oil
1 onion, chopped
1 garlic clove, crushed
400g eggplant, cut into 3cm pieces
1 large red capsicum, deseeded, cut into 3cm pieces
2 x 415g can chopped tomatoes
500g gold squash, quartered
Salt & freshly ground pepper
San Remo couscous
Fresh basil leaves and natural yoghurt, to serve

Adv

Autors
Preparation time
10
Cooking time
48
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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