2 TBSP Olive Oil
1 Brown Onion, roughly diced
2 C Eggplant, cut into 1cm dice
2 Cloves Garlic, minced
1/4 of a Green Capsicum, cut into bite sized chunks
1 Red Capsicum, cut into bite sized chunks
1 Zucchini, cut into 1cm thick semi-circles
1/2 tsp Dried Oregano
1 1/2 C Tomato Puree (no added salt)
1/8 C Red Wine (I used a Yalumba Cab Sav)
1/2 tsp Balsamic Vinegar
1/2 tsp Raw Sugar
S+P to taste
Fresh Parsley to serve
- Heat oil in a deep saute pan on med to high heat. Add onion & eggplant. cook for 3 minutes, agitating but not stirring. You’ll want to keep in as much heat as possible.
- Add the garlic, capsicums & oregano. Cook for a further 3 minutes, stirring frequently. Be careful not to burn the garlic. Turn the heat down if necessary.
- Add the zucchini, tomato puree, wine, balsamic vinegar and salt. Stir to combine, then cook on low heat with lid on for approx 10 minutes or until zucchini is tender but not mushy.
- Stir in salt & pepper to taste, then serve with some fresh parsley if desired.
Ratatouille is excellent served with bread; in the picture, I’ve served it with cous cous. If you’re looking for a gluten free alternative, try rice or a simple risotto, some millet or quinoa.