Ratatouille-inspired summer stew
Ravishing ratatouille-inspired summer stew made with chunky capsicum, eggplant, courgette, tomatoes and basil. It’s a hearty, deliciously rich dinner the entire whānau can enjoy.
Ingredients
Method
Ingredients
- 1 eggplant, cut into 3cm pieces
- 2 onions, cut into wedges
- 2 capsicum, cut into chunks
- 3 cloves garlic, thinly sliced
- 2 courgette, sliced
- 200g cherry tomatoes
- 2 cans (800g) diced tomatoes
- 1 Tbsp red wine vinegar or white vinegar
- Large handful of fresh basil
Method
- Place the eggplant in a colander set over a large bowl. Season with salt, toss to combine, then set aside for 30 minutes to draw out excess moisture.
- Bring a large pot to medium-high heat with a drizzle of oil. Add onion, capsicum and garlic. Season with salt and pepper. Cook for a few minutes or until beginning to soften, then remove from the pan and set aside.
- Using the same pan, add a drizzle of oil and cook the courgette with salt and pepper for a few minutes or until beginning to soften. Remove from the pan and set aside.
- Drizzle the pan with oil and cook the eggplant for 5 minutes or until golden brown. Add the cherry tomatoes and cook for a few minutes or until beginning to burst. Return the reserved vegetables back into the pan.
- Add diced tomatoes and vinegar. Stir to combine, then bring up to a boil. Reduce to a simmer, then cook for 15-20 minutes or until the vegetables are tender. Garnish with basil leaves, then serve and enjoy.