Ratatouille

Ingredients (serves 8)

• 2 tablespoons olive oil
• 1 large red onion, diced
• 4 garlic cloves, thinly sliced
• 2 dried chillies, roughly chopped
• 1 large red capsicum, cut into 2cm pieces
• 1 large eggplant, cut into 3cm pieces
• 2 medium zucchini, roughly chopped
• 2 tablespoons red wine vinegar
• 2 x 400g cans Ardmona chopped tomatoes
• 1 dried bay leaf
• 1 teaspoon caster sugar
• 2 tablespoons chopped fresh oregano leaves

Method

1. Heat oil in a large, heavy-based saucepan over medium-high heat. Add onion, garlic and chilli. Cook, stirring, for 2 minutes or until onion has softened. Add capsicum, eggplant and zucchini. Cook, stirring occasionally, for 4 minutes or until vegetables have just softened.
2. Add vinegar. Cook, stirring, for 2 minutes or until vinegar has evaporated. Add tomato, bay leaf, sugar, oregano and 1/4 cup cold water. Season with salt and pepper. Simmer, covered, for 15 minutes. Remove cover. Simmer for 15 minutes, stirring occasionally, until vegetables are tender and sauce is thick. Remove and discard bay leaf. Serve.

Notes

• 
  Serve ratatouille with cooked penne or spiral pasta, grilled steak or chicken, or with crusty bread.
  Storage tip: Seal.
  To thaw: Freeze for up to 3 months. Thaw in fridge overnight.
  To reheat: Transfer ratatouille to a saucepan over medium heat. Cook, stirring, for 15 to 20 minutes or until heated through (add more water if needed).
  

Ingredients (serves 8)

• 2 tablespoons olive oil
• 1 large red onion, diced
• 4 garlic cloves, thinly sliced
• 2 dried chillies, roughly chopped
• 1 large red capsicum, cut into 2cm pieces
• 1 large eggplant, cut into 3cm pieces
• 2 medium zucchini, roughly chopped
• 2 tablespoons red wine vinegar
• 2 x 400g cans Ardmona chopped tomatoes
• 1 dried bay leaf
• 1 teaspoon caster sugar
• 2 tablespoons chopped fresh oregano leaves

Method

1. Heat oil in a large, heavy-based saucepan over medium-high heat. Add onion, garlic and chilli. Cook, stirring, for 2 minutes or until onion has softened. Add capsicum, eggplant and zucchini. Cook, stirring occasionally, for 4 minutes or until vegetables have just softened.
2. Add vinegar. Cook, stirring, for 2 minutes or until vinegar has evaporated. Add tomato, bay leaf, sugar, oregano and 1/4 cup cold water. Season with salt and pepper. Simmer, covered, for 15 minutes. Remove cover. Simmer for 15 minutes, stirring occasionally, until vegetables are tender and sauce is thick. Remove and discard bay leaf. Serve.

Notes

• 
  Serve ratatouille with cooked penne or spiral pasta, grilled steak or chicken, or with crusty bread.
  Storage tip: Seal.
  To thaw: Freeze for up to 3 months. Thaw in fridge overnight.
  To reheat: Transfer ratatouille to a saucepan over medium heat. Cook, stirring, for 15 to 20 minutes or until heated through (add more water if needed).