Name: Spaghetti ratatouille
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 2 tablespoon extra virgin olive oil; 1 onion, sliced; 2 clove garlic, chopped; 500 gram tomatoes, chopped; 1 large eggplant, chopped; 1 large green capsicum, chopped; 2 small zucchini, thickly sliced; 1/2 cup (125ml) dry white wine; 1 1/2 tablespoon tomato paste; 300 gram spaghetti; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/2 cup (75g) pitted kalamata olives; flat leaf parsley, to serve

Spaghetti ratatouille

Serves 4

Prep

20M

Cook

20M

Total

40M

Skip to Recipe

Ingredients

2 tablespoon extra virgin olive oil

1 onion, sliced

2 clove garlic, chopped

500 gram tomatoes, chopped

1 large eggplant, chopped

1 large green capsicum, chopped

2 small zucchini, thickly sliced

1/2 cup (125ml) dry white wine

1 1/2 tablespoon tomato paste

300 gram spaghetti

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 cup (75g) pitted kalamata olives

flat leaf parsley, to serve

Method

1.Heat oil in a large saucepan on medium. Cook onion and garlic for 5 mins, until soft. Add tomato, eggplant, capsicum, zucchini, wine and tomato paste, and bring to a simmer. Cook for 15 mins, until vegetables are just tender.

2.Meanwhile, cook spaghetti in boiling water according to packet directions. Drain.

3.Add spaghetti, oregano, basil and olives to vegetables. Season to taste and toss to combine. Scatter over parsley and serve.

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Ingredients

Method

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