Ratatouille

1 Large or 2 small eggplants diced

8 Cloves of garlic fried in olive oil til golden

½ White onion (diced)

½ Spanish onion (diced)

1 Medium zucchini (diced)

1 Large tomato (diced)

300ml of chopped, peeled Italian tomatoes or prepared bottle of pasta sauce

10 Basil leaves

Salt & Pepper

Method

  • In a heavy based pot add oil, eggplant, onions, zucchini, 4 cloves of garlic, fresh chopped tomatoes and basil. Cook for 30 minutes over low heat until vegetables soften.
  • Add tomato pasta sauce and cook for 1 hour until evenly come together in a sauce.

 

  • Serve with grilled lamb, fish or chicken.
  • Use as a pasta sauce or in lasagne.

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