Not Exactly Ratatouille
photo by Satyne
- Ready In:
- 1hr 10mins
- Ingredients:
- 15
- Serves:
-
12
ingredients
- 3 japenese eggplants
- 2 sweet potatoes
- 4 carrots
- 6 potatoes
- 5 pimientos
- 1 capsicum
- 1 cup mushroom
- 1⁄2 butternut pumpkin
- 3 birdseye chilies
- 2 large handfuls sweet basil
- 7 garlic cloves, crushed (not minced, you want big pieces)
- 3 (400 g) cans diced tomatoes
- 1 cup red wine
- 1 cup vegetable stock
- 1 cup tasty cheese
directions
- Start by heating up your oven to 200 degrees Celsius.
- Chop all the veggies up. The larger veggies should be in medallions and the chilies, pimientos, mushrooms and capsicum should be chopped into smaller pieces. I preferred to leave the Basil whole, but you can chop it if you prefer.
- Add everything (except cheese) into a LARGE baking pan (we're talking big enough to roast a large chicken in for size).
- Mix it all through as much as you are able to, just to get an even mix.
- Cook, covered in the oven for approx 40 minutes.
- Sprinkle the cheese over the veggies and put back into the oven.
- Raise the temperature to full heat and cook uncovered for 5-10 minutes or until the cheese is melted.
- Serve with fresh crusty bread as there will be quite a lot of liquid in this dish.
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RECIPE SUBMITTED BY
Well, I am very passionate about cooking and love discovering new recipes. I love participating in the events since I'm always finding new recipes that I wouldn't have found on my own. My housemates and boyfriend all enjoy our food adventures and I love to leave people positive reviews and nice ish photos.