Ratatouille
Stew, ACP, rrp $19.95
A Ratatouille recipe from The Australian Women's Weekly Stew cookbook.
INGREDIENTS
½ cup (125ml) olive oil
2 medium green zucchini (240g), chopped coarsely
2 medium yellow zucchini (240g), chopped coarsely
1 large eggplant (500g), chopped coarsely
1 medium red capsicum (200g), chopped coarsely
1 medium green capsicum (200g), chopped coarsely
2 medium red onions (340g), chopped coarsely
4 cloves garlic, chopped finely
800g can whole peeled tomatoes
1 fresh small red chilli
1 strip orange rind
½ teaspoon coriander seeds
2 bay leaves
1 sprig fresh basil
1 tablespoon red wine vinegar
METHOD
Heat 1 tablespoon of the oil in large flameproof baking dish; cook zucchini, stirring, until browned. Remove from pan. Heat another tablespoon of the oil in dish; cook eggplant, stirring, until browned.
Remove from pan. Repeat with another tablespoon of the oil and capsicum. Remove from pan.
Heat remaining 2 tablespoons of oil in large flameproof casserole dish; cook onion and garlic, stirring, until onion is soft. Add crushed tomatoes; bring to the boil.
Reduce heat, simmer, uncovered, until thickened to a sauce consistency.
Add vegetables to dish with chilli, rind, seeds, bay leaves and basil. Simmer, covered, about 40 minutes or until vegetables are tender and mixture thickens. Stir in vinegar; remove bay leaves and rind.
Nutritional count per serving: 10.0g total fat (1.3g saturated fat); 543kJ (130 cal); 6.3g carbohydrate; 2.6g protein; 3.3g fibre
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