Ratatouille

Ingredients

• 2 garlic cloves, crushed
• 2 red onions, peeled and roughly cut up
• 2 zucchini, chopped
• 1 eggplant, chopped
• 2 red capsicum, chopped
• 5-6 ripe tomatoes, chopped
• 1/1 lemon zest
• 1 tablespoon balsamic vinegar
• 400g can of tomatoes
• Fresh basil and stalks
• Fresh thyme
• Olive oil
• Salt and pepper

Method

1. Heat a fry pan and add the eggplant, zucchini and capsicum, frying for about 5 minutes, until golden and soft. Set aside.
2. In the same pan, add the onion, garlic, basil stalks and thyme leaves with some olive oil and fry for about 10 -15 minutes slowly over medium heat.
3. Return vegetables to pan, add the ripe fresh tomatoes, can of tomatoes, and balsamic vinegar.
4. Season well with salt and pepper.
5. Stir, cover and simmer on low heat for 30-40 minutes.
6. Add some basil leaves and grate some lemon zest.
7. Serve with crusty bread.