Categories: Vegetables
Ingredients
- 1 large red onion, peeled
- 1 small eggplant
- 1 red bell pepper, halved, cored and seeded
- 1 yellow bell pepper, halved, cored and seeded
- 1 large zucchini
- 4 Tbsp olive oil
- few thyme sprigs
- sea salt and black pepper
- 1 fat garlic clove, peeled and smashed
- 1 (14 oz can) chopped tomatoes
- 8 oz vine ripened cherry tomatoes
- small handful of basil leaves, roughly torn
Directions
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Chop the vegetables into bite size pieces, keeping them seperate. Heat the olive oil in a large pan and saute the onion with the thyme sprigs and a little seasoning over high heat for a minute or two.
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Add the eggplant, red and yellow bell peppers, and the garlic. Saute for a minute, then add the zucchini and saute for another 2 minutes or so.
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Tip in the canned tomatoes and add a splach of water. Now add the cherry tomatoes and bring to a simmer. Cook for 8 to 10 minutes until the vegetables are just tender.
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Season the ratatouille with salt and pepper to taste, and sprinkle with basil before serving.