Recipe Ingredient
- 1 long purple eggplant
- salt for sprinkling
- 2-3 tablespoons olive oil
- 2 zucchinis, cut into 2cm cubes
- 1 onion, cut into cubes or sliced
- 1 red capsicum, seeded and sliced
- 1 green capsicum, seeded and sliced
- 3 cloves garlic, chopped
- 200g tomatoes, peeled and cubed
- 100g tomato puree or to taste
- 1 sprig rosemary (or other herbs)
- 1 sprig thyme (or other herbs)
- brown sugar to taste
- salt and freshly-ground pepper to taste
- optional: black olives, saffron, smoked chillies, sun-dried tomatoes
Instructions
- Split the eggplant lengthwise, place in a colander, and sprinkle with salt to draw out the bitterness. Set aside for 30 minutes, drain and cut into 2cm cubes.
- Heat the oil in a heavy-bottomed or cast iron pan. Add the eggplant and cook until lightly browned. Remove and set aside. In the same pan, cook the zucchinis the same way.
- In the same pan, cook the onion (add more oil if necessary) until translucent. Add the red and green capsicums and cook until tender; add garlic, eggplant, zucchini, tomato and tomato puree. Cook for 1 minute.
- Pluck the rosemary and thyme leaves, and add to the ratatouille. Add optional ingredients, if using. Simmer over low heat for 1 hour.
- Alternatively, you can cook it in the oven at 180°C for 40 minutes, then at 150°C for another 40 minutes.
- Season to taste with sugar, salt and pepper. Remove from heat, allow to cool and refrigerate if not using immediately. The flavours will develop overnight. Serve warm or cold, as a side dish, as a topping, or use as a base or flavouring for other recipes.
