Name: Spicy ratatouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 2 medium green capsicums (400g); 1 medium eggplant (300g), chopped coarsely; 2 medium zucchini (240g), chopped coarsely; 1 tablespoon olive oil; 2 medium brown onions (300g), chopped coarsely; 4 clove garlic, sliced thinly; 1 tablespoon fresh thyme, chopped finely; 1 teaspoon dried chilli flakes; 700 gram bottled tomato pasta sauce; 1/2 cup (125ml) water; 1/2 cup fresh basil, chopped coarsley

Spicy ratatouille

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Serves 4

Prep

15M

Cook

30M

Total

45M

Ingredients

2 medium green capsicums (400g)

1 medium eggplant (300g), chopped coarsely

2 medium zucchini (240g), chopped coarsely

1 tablespoon olive oil

2 medium brown onions (300g), chopped coarsely

4 clove garlic, sliced thinly

1 tablespoon fresh thyme, chopped finely

1 teaspoon dried chilli flakes

700 gram bottled tomato pasta sauce

1/2 cup (125ml) water

1/2 cup fresh basil, chopped coarsley

Method

1.Quarter capsicums, discard seeds and membranes. Roast under grill or in very hot oven, skin-side up, until skin blisters and blackens. Cover capsicum pieces in plastic or paper for 5 minutes; peel away skin, chop coarsely.

2.Meanwhile, cook eggplant and zucchini, in batches, in heated oiled grill pan until tender.

3.Heat oil in large saucepan; cook onion, garlic, thyme and chilli, stirring occasionally, until onion softens.

4.Add capsicum, eggplant, zucchini, sauce and the water; simmer, uncovered, 5 minutes. Remove from heat; stir in basil.

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