Ratatouille

How great are all the summer vegetables, I hope you are lucky enough to be given some homegrown ones, or have visited a market. There is a stall at the Willunga Farmer’s Market with plump eggplants,  capsicums and zucchinis for a dollar each, so I bought some to make ratatouille – so easy.

Awesome because:

• Makes a great main meal or a side dish
• Low fat and low carb
• Special enough for entertaining too – imagine it on a big platter poured over polenta and served with herbs, lemon wedges, crusty baguettes and REAL butter.  I have served as an entree with a baked ricotta and crusty bread
• Very economical
• Use leftovers in a pasta sauce (add some more passata and some chorizo)

You will need:

• 1 large eggplant
• 1 large red or yellow or orange capsicum (but not green, you need the sweetness from the capsicum, and it looks better)
• 1 large zucchini
• 4 cloves or garlic (or more or less depending on taste)
• 1 brown onion or 6 spring onions
• 1 tin of diced tomatoes
• 1/3 cup red wine vinegar
• 1/3 cup water
• 1 tablespoon of brown sugar
• 2 teaspoons of salt
• A handful of fresh herbs
• Fresh parmesan cheese

Now…

1. Mince garlic and dice the vegetables into large chunks. The size of the pieces should be consistent (even the onion and spring onions).
2. Fry the garlic and onions in 1 tablespoon of olive oil in a heavy based pan for 2-3 mins until slightly soft.
3. Add the zucchini, eggplant and capsicum and stir to coat with the garlic and onions.
4. Add the tomatoes, red wine vinegar, water, brown sugar and salt.
5. Bring to the boil and then to a simmer, cook for 30-40 mins (will vary with the size of the vegetable chunks) until sauce is reduced and thickened and vegetables are very tender but still holding their shape.
6. Stir through ½ of the herbs and serve over polenta or couscous or quinoa or a good quality pasta. Sprinkle with the remaining herbs and parmesan cheese.

Serves 4 adults as a main, or 8 adults as a side
$: vegetables and herbs (6) + tomatoes (1) + herbs and cheese (2) = 9

Note: the Thermie makes amazing polenta!