Baked Ratatouille

1/3 Cup olive oil

2 onions, chopped

1 clove garlic

1 eggplant, chopped

1 green capsicum

1 red capsicum

1 large zucchini, chopped

2 Flavorite tomatoes cut into wedges

Salt and pepper

Sprigs of thyme or rosemary

Heat a little of the oil in a large heavy-based pan. And the onion and garlic and cook over a medium heat until golden brown. Remove from the pan.

Add a little more oil to the pan and brown the eggplant in batches and set aside. Continue adding a little oil to the pan and brown the remaining vegetables, leaving out the tomato.

Combine the browned vegetables and tomato in a baking dish. Drizzle over a little extra oil. Season with salt and pepper and add a few herb sprigs. Bake in a moderate oven 180C for 1-1 1/4 hours or until soft and golden. Cool.

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