Ratatouille

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Ingredients

  • 60g zucchini, small macedoine (5mm)
  • 60g eggplant, small macedoine
  • 60g red capsicum, seeded, small macedoine
  • 50ml vegetable oil
  • 15ml EVO (Italian: Extra Virgine di Oliva; English: EVOO - Extra Virgin Olive Oil)
  • 50g onion, brunoise
  • 1 garlic clove, diced finely
  • 20ml white wine
  • 1 sprig oregano, leaves stripped and chopped
  • 5g tomato paste
  • 50ml water
  • 200g crushed tomato
  • salt, to taste
  • pepper, to taste

Instructions

Heat oil in a sauté pan.

Add eggplant, sauté for a few minutes.

Add zucchini and capsicum. Sauté until tender. Remove and set aside on a tray.

Heat olive oil in same pan and sweat onion and then when onion is becoming translucent, add garlic.

Add tomato paste, cook until fragrant (don't overcook and release the oil - it will make the dish too oily).

Deglaze pan with white wine.

Add crushed tomato, oregano and water - cook until somewhat thickened.

When sauce is thick enough, add vegetables. Simmer on low heat until slightly thicker. Vegetables should be tender but not mushy.

Season with salt and pepper.

Serve with warm rice pilaf.


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