Vegetable Ratatouille
Heat the oil in a large, deep frying pan over medium heat. Add the zucchini, eggplant, capsicum, onion and garlic and cook, stirring, for 3 minutes or until onion softens.
- Cook30 min
- Total30 min
- Serves2
- LevelEasy
Ingredients
- 2 tsps. olive oil
- 3 zucchini, ends trimmed, halved lengthways, thinly sliced
- 3 Lebanese eggplants, ends trimmed, halved lengthways, thinly sliced
- 1 red capsicum, halved, deseeded, finely chopped
- 1 brown onion, halved, thinly sliced
- 1 garlic clove, crushed
- 2 x 400g cans chopped tomatoes
- 2 tbsps. tomato paste
- 100g green beans, topped, coarsely chopped
- 1/4 cup finely shredded fresh basil
- to serve Creamy polenta
Method
- Heat the oil in a large, deep frying pan over medium heat. Add the zucchini, eggplant, capsicum, onion and garlic and cook, stirring, for 3 minutes or until onion softens.
- Reduce heat to low. Add the tomato and tomato paste and cook, uncovered, stirring occasionally, for 15 minutes or until mixture thickens slightly.
- Add the beans and cook for 5 minutes or until beans are bright green and tender crisp. Remove from heat and stir through the basil.
- Divide the lemon & thyme polenta among serving plates. Top with the vegetable ratatouille and serve immediately.
