This rustic vegetable dish is packed with smoky, chargrilled flavour. Tender eggplant, courgettes, and sweet capsicum are simmered with garlic, onion, tomatoes, olives, and a splash of red wine, then finished with fragrant oregano and fresh basil. Rich, hearty, and full of depth, it’s perfect as a side or a light main.
Ingredients:
- 1 large eggplant cut into chunky pieces
- 3 medium courgettes, thickly sliced
- 1/2 cup extra virgin olive oil
- 2 red capsicums
- 3 cloves garlic, sliced
- 2 red onions, sliced
- 1/2 cup red wine
- 4 large ripe outdoor tomatoes, chopped (or 400g can chopped tomatoes)
- 1 tablespoon oregano
- 1/2 cup kalamata olives pitted
- sea salt
- freshly ground black pepper
- 1/2 cup torn basil leaves
- Brush eggplant and courgettes with oil and grill or barbecue until tender.
- Cook capsicum on barbecue or grill until skin blisters and blackens.
- Allow to cool slightly and then rub off skin, remove seeds and cut into strips.
- Heat a little oil in a large frying pan and gently cook garlic and onion until tender.
- Add the eggplant, peppers and courgettes to the pan along with the remaining olive oil, red wine, tomatoes, oregano and olives.
- Season with sea salt and cover and cook until vegetables are tender.
- Sprinkle with torn basil leaves and freshly ground black pepper.
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