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Rustic Mediterranean ratatouille
heartfoundation.org.au|Helpline 13 11 12

Rustic Mediterranean ratatouille

30 - 35 minutes (10 minutes)
Serves 4 (as a side)
  • 2 tablespoons olive oil
  • 1 red onion, cut into small wedges
  • 4 cloves garlic, crushed
  • 1 small eggplant, cut into thick batons
  • 2 zucchini, cut into thick batons
  • 1 red capsicum, halved, seeded, cut into thick strips
  • 1 yellow capsicum, halved, seeded, cut into thick strips
  • 3 ripe tomatoes, roughly chopped
  • 400g tin no added salt chopped tomatoes
  • 1 tablespoon red wine vinegar
  • 1 bunch basil, roughly chopped
  1. Heat oil in a large saucepan over medium-high heat. Add onion, and garlic, stirring for 5 minutes or until softened.
  2. Add eggplant, zucchini, red and yellow capsicum, and cook, stirring for 5-7 minutes, until vegetables are softened and browned but not cooked through.
  3. Add tomatoes, chopped tomatoes, and red wine vinegar and cook, stirring occasionally, on a low heat for 20-30 minutes, or until mixture thickens slightly and vegetables are cooked through.
  4. Add basil leaves and stir to combine.
  5. Serve. If freezing, once cooled, freeze in an airtight container.

Tip

  • Serve with a thick slice of wholegrain bread, as a pasta sauce, as a sauce for chicken breast, red meat or fish.   

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