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This ratatouille recipe is simple to cook either in the oven or as here, on the hob.
It's a good dish to go with plain meat or fish because it comes with its own sauce.
Garlic, rosemary and basil are important for the finished flavor of the dish.
I often make this mixture up and put chickpeas in it - add some chilli or cayenne powder to spice it up and then - I pour it over couscous or quinoa. It's perfect for vegetarians or vegans as a main dish.
You can try a sample lesson to help you decide if the Herbal Academy of New England is the right choice for you - click the link below.
Preview Lesson from the Introductory Herbal CourseDice the eggplant and zucchini. Put in a colander, sprinkle salt over it and drain for at least thirty minutes. This will help the bitter juices seep out.
Take a large pan with a lid and heat the oil.
Add the onion, pepper, garlic and rosemary and then gently cook, stirring occasionally for about 5 minutes until the onion and pepper are soft.
Add the zucchini and eggplant and saute a further 2 minutes, so that all the veg is mixed together.
Add the tomatoes, then fill the can with water and add it to the pan.
Stir in the tomato puree and bring to the boil.
Simmer with the lid on for about 20 minutes.
Uncover and allow the mixture to cook for a further 20 minutes or so.
During this time, the liquid should reduce and make the sauce thicker.
Taste and adjust the seasoning to taste.
If you want to, this is the time you could add eggs to poach - just cover and leave until they're set.
Just before serving, scatter over a few torn basil leaves.
You can cook this either in the oven or as here, on the hob.
It's a good dish to go with plain meat or fish because it comes with its own sauce.
Garlic, rosemary and basil are important for the finished flavor of the dish.
If you cook it on the hob, you can poach some eggs in the mixture for 3 to 5 minutes depending on how set you want them.
It's a meal in itself with some crusty bread to mop up the juices.
By using olive oil, it's also a heart healthy recipe.
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By Liz Alderson
This ratatouille recipe is fabulous. It's great as a side with your main meal, but you can also use it as a vegetarian main - add eggs to poach in the liquid towards the end.
Prep Time: 10 minutes
Cook time: 40 minutes
Yield: 4
Main Ingredient: eggplant, zucchini
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