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Ratatouille

Ingredients:

  • 2 red onions, roughly sliced
  • 4 garlic cloves, finely chopped
  • 2 eggplants, diced to 2 cm pieces
  • 3 courgettes, diced to 2 cm pieces
  • 3 capsicums, chopped to 2 cm pieces
  • 6 ripe tomatoes, roughly chopped
  • a small bunch of fresh basil, pick leaves off and finely chop stalks
  • olive oil
  • 3-4 sprigs fresh thyme
  • 400g can chopped tomatoes
  • 1 tablespoon apple cidar vinegar
  • salt and pepper to taste

Method:

  1. Add 2 tablespoons of olive oil to a fry pan and heat. Add the onions, garlic, basil stalks and thyme and sautee for about 7 minutes or until they begin to soften.
  2. Add the eggplant, courgette and capsicum to the fry pan and add more olive oil if necessary. Cook for about 5 minutes, then add all the tomatoes, vinegar and a pinch of salt and pepper.
  3. Mix thoroughly and cover to simmer on a low heat for about 30-40 minutes or until nicely reduced.
  4. Stir in the basil leaves and further salt and pepper seasoning if necessary.

Enjoy with freshly cooked Quinoa.



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