I remember the first time that I made ratatouille, it was the day after I saw the movie Ratatouille which served as a great distraction from writing my honours thesis (but that is another story). I think the best thing about ratatouille is that although there are vegetables that traditionally go in it but really you can add whatever you have sitting around. It is such a comforting winter meal and it can be served with, pasta, rice, couscous, mash potatoes or on its own. As the temperature in Canberra plunged last night and there was snow on the mountains it seemed the perfect evening to snug up on the lounge with a bowl of ratatouille and watch Eurovision! This dish makes enough to serve 4 people or have left overs for dinner the next night (which is what we just did). Here is my recipe:
Ingredients
- 1 medium eggplant, cubed
- 1 large zucchini, cubed
- 3 spring onions, coarsely chopped
- 10 button mushrooms, cubed
- 1 capsicum, coarsely chopped
- 2 garlic cloves, crushed
- 1 tin diced tomatoes
- 1 tin whole tomatoes
- olive oil
- 1 small bunch parsley
- 10 sprigs thyme, leaves picked
- cracked black pepper
- parmesan cheese to serve
To Cook
- Preheat the oven to 180 degrees C
- Heat a good splash of olive oil in a casserole and add all the vegetables and the garlic. Fry it all off for a couple of minutes.
- Add the the tinned tomatoes and cook for another couple of minutes. Add the herbs and pepper to taste.
- Give the mix a good stir and then put the lid on and bake in the oven for 30mins.
- Serve as desired - I served mine on top of spiral pasta with plenty of parmesan :)
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