Ratatouille
Recipe by Bradford Tetlow
4 Tomatoes (Or One 400g Tine Of Whole Tomatoes)
2 tbl Olive Oil
1 Large Onion, diced
1 Red Capsicum, diced
1 Yellow Capsicum, diced
1 Eggplant, diced
2 Zucchini, diced
1 tbls Tomato Paste
1/2 tsp sugar
1 Bay Leaf
3 Springs of Thyme
2 Springs of Basil
3 Garlic Cloves, crushed
1 tbl chopped parsley
Prep. Time → 15 min
Cook Time → 20 min
1. Score a cross in the top of each tomato, plunge into boiling water for 20 seconds, peel the skin away and chop roughly
2. Or just open tin of tomatoes and chop roughly
3. Heat the oil in a frying pan.
4. Add onion and cook over low heat for 5 minutes
5. Add capsicum and cook for 4 minutes
6. Remove onion and capsicum from pan and set aside
7. Fry the eggplant until lightly brown all over (you may need more oil) then remove from pan.
8. Fry the zucchini until lightly brown all over (you may need more oil)
9. Return onion, capsicum and eggplant to pan
10. Stir in tomato paste and cook for 2 minutes
11. Add tomatoes, sugar, bay leaf, thyme and basil and stir well.
12. Cover and cook for 15 minutes, stiring occassionally
13. Remove Bay, thyme and basil.
14. Stir in parsley and garlic and serve immediately.
main courses August 24, 2013 23:45
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