The Perfect Ratatouille

The Perfect Ratatouille

Ratatouille is a staple in my home, I vary the ingredients ever so slightly based on what's in season and what tastes good from my greengrocer. A must is always tomato and zucchini as they mingle perfectly when simmering. Tomatoes are a wonderful source of vitamin B6, C, K, beta-carotene, potassium and manganese. The lycopene (phytonutrient) in tomatoes has been linked to lower rates of heart disease and stroke. Zucchini are a good source of B-group vitamins, which are essential for energy metabolism. 

INGREDIENTS

Serves 4

1 red onion, chopped

a good splash of olive oil

4 zucchini (small - medium) cut into rounds

2 red capsicum, roughly chopped

1 eggplant, medium sized, chopped

1.2  kg ripe tomatoes, roughly chopped

handful fresh chopped parsley or basil

sea salt and fresh ground pepper to taste

Gruyere Cheese -  grated to serve (optional)

METHOD

Heat a few tablespoons of olive oil into a large frying pan over a low heat.

Add the onion and sauté lightly until softened.

Add zucchini, capsicum, eggplant and tomato and mix through.

Add about 1/2 cup of water and cover, simmering over a lowish heat until the tomato starts to collapse and mingle into a delicious sauce.

Simmer for about 45 - 50  minutes...this is normally enough time.

Remove the lid from the pan and stir through gently.

Season with salt and pepper.

Add freshly chopped herbs or torn basil right at the very end.

Serve in generous bowls topped with a little Gruyere and enjoy.

NOTES & INSPIRATION

I love the fact that a simple meal of ratatouille can just be enjoyed on its own, spooned into bowls and topped with freshly chopped herbs and a little Gruyere.

You can also enjoy it cold, folded through quality tinned tuna and baby spinach leaves.  Ideas are endless...Enjoy.

Instead of grated Gruyere - top with Brazil Nut Parmesan. 

Add a few handfuls of shredded kale whilst simmering.

I often serve this for a Sunday brunch - Just crack in a few organic eggs 8 minutes before serving, cover and gently simmer until the eggs are just cooked, but still runny inside.

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