Ratatouille

Ingredients

• • 1 eggplant, chopped
• • 2 zucchini, chopped
• • 1 red capsicum, chopped
• • 1 yellow capsicum, chopped
• • 1 onion, chopped
• • 3 cloves garlic, minced
• • 800g canned diced tomatoes
• • 2 tbsp olive oil
• • 1 tsp dried herbes de provence
• • Basil leaves, to serve
• • Salt
• • Black pepper

Method

1. Heat the olive oil in a large pot and cook the onion for 5 minutes.
2. Add the garlic, eggplant and capsicum and cook for 8 minutes, stirring occasionally.
3. Add the zucchini, tomatoes and herbes de provence.
4. Simmer uncovered for 25-30 minutes, stirring occasionally, until the vegetables are tender and the sauce has thickened.
5. Season to taste and top with basil leaves.
6. Serve with crusty bread or over rice.