Name: Ratatouille stew
Cook time: 60 min
Total time: 60 min
Yield: 10
Ingredients: Ratatouille; 1/2 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 clove garlic, chopped finely; 800 gram peeled tomatoes; 1 fresh small red chilli; 1 strip orange rind; 1/2 teaspoon coriander seeds; 2 bay leaves; 1 sprig fresh basil; 1 tablespoon red wine vinegar

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A touch of chilli adds a spicy punch to this rustic French ratatouille recipe. Fabulous by itself, on top of pasta or served as a side to a roast leg of lamb.

Looking for more vegetable stews and casseroles?

Ingredients

Ratatouille

1/2 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 clove garlic, chopped finely

800 gram peeled tomatoes

1 fresh small red chilli

1 strip orange rind

1/2 teaspoon coriander seeds

2 bay leaves

1 sprig fresh basil

1 tablespoon red wine vinegar

Method

Ratatouille

1.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.

2.Remove from pan. Repeat with another tablespoon of the oil and capsicum. Remove from pan.

3.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.

4.Reduce heat, simmer, uncovered, until thickened to a sauce consistency.

5.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.

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Ingredients

Method

Ratatouille

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