This recipe was originally published here.
Snug Life Winter Ratatouille
Makes 6 serves
1 medium eggplant, cut into 1cm dice-ish
1 red pepper, sliced into strips
1 medium zucchini, cut into 1cm dice-ish
1 handful of mushrooms, quartered
4 cloves of garlic, peeled and crushed
1 large onion, sliced
1 400g tin of diced tomatoes
1 400g tin of whole tomatoes
1 170g tin of tomato paste
1/2 cup of olive oil (possibly more)
1 tablespoon of balsamic vinegar
salt and pepp
1 teaspoon of dried oregano
1 teaspoon of sweet paprika
1 handful of finely chopped parsley
Slosh about 1/4 cup of olive oil into a heavy based pot and add the garlic, onion, mushrooms and red pepper. Saute over a low heat, stirring often, until soft.
While that’s happening, sprinkle the eggplant and zucchini with oregano, salt and pepper, and a VERY good whack of olive oil and roast on a shallow oven tray in a hot oven (200c / 400f) until golden. Add more oil if they look a bit parched during the roast.
Head back to the peppers/onion/mushroom/garlic mix. Add the balsamic, some salt and pepper and the paprika. Stir and turn the heat up a little. Add the tomato paste, diced and whole tomatoes. Smash the whole tomatoes a bit, so they break up. Not too much though. We want some big bits of tomato in there (or if you hate that idea, smash away to your heart’s content, pal!)
When the eggplant and zucchini are golden, add them to the pot with the tomatoes, peppers etc. Add any excess oil from the oven tray too. Now, taste and season with salt, pepper … more balsamic, even? Finally, add the fresh herbs (I used parsley this time because it was in my veggie box, but basil would be fab too) and you’re ready to RATATOUILLE!