Ratatouille
- Ready In:
- 1hr 15mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
directions
- Cut eggplants in halves lengthwise, cut the surface about 1 cm deep in a criss-cross pattern and sprinkle with salt.
- Turn cut side down and let drain for 1/2 hour.
- Wipe the eggplants and then cut into cubes.
- Heat the oil and cook the onion and garlic until soft.
- Add the eggplant and cook for another 2 minutes.
- Add capsicums, zucchini, peeled tomatoes, sugar, salt and pepper to taste.
- Cover and simmer gently for about 20 minutes.
- Serve warm and sprinkle with a little parmesan if liked.
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Reviews
-
Hi Susie, this a great recipe for ratatouille. I added a few chilli flakes (I always do), an extra clove of garlic (I always do) and used two green zucchini and two yellow to mix up the colours a bit. The end result was hearty and healthy, not to mention delicious. The eggplant was sweet and flavoursome and the dish was lacking in the acidity that can accompany some ratatouilles - I imagine this was due to the bit of sugar added. Great work, Susie, thanks for sharing!
RECIPE SUBMITTED BY
Susie T
Teesdale, Victoria
I live in Australia but I am Spanish. I am a dressmaker by trade but find myself enjoying cooking more these days. I have a great collection of recipes, some from magazines and some my own which I would love to publish one day. Having had gestational diabetes two times in my pregnancies, I have now become challenged to create a book on low GI foods and recipes. I just need to get down and do it. I have slowly posted recipes and still have many more various recipes to post. I hope you like what I have so far.