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Ratatouille-inspired summer stew

Serves   4
Prep time: 35 mins
Cooking time: 35 mins

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.

Ratatouille-inspired summer stew

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Top tip: Soak up your stunning stew with bread or rice to make the most out of this meal.