Ratatouille
A delicious French Provencal vegetable dish, ideal to be enjoyed in the Autumn when zucchini and eggplant are in plenty of supply. Here we've created a recipe to save you time for you to make your own delicious ratatouille at home. Serve with crusty bread or as a side dish to any protein. We chose to use the tomato, chilli and rosemary sauce, as the rosemary complements the vegetables so well and the chilli puts a bit of a different spin on it from a traditional ratatouille. You could use any of of our pasta sauces and the dish would still turn out very delicious.
INGREDIENTS
1 Jar Crunch Preserves Tomato, Chilli and Rosemary Pasta Sauce
1 large eggplant.
1 large zucchini
2 red capsicum
1 medium onion
4 cloves garlic (crushed)
salt and pepper
olive oil
INSTRUCTIONS
Heat 3 tablespoons of olive oil in a large casserole pan or saucepan over a medium heat, add the diced eggplant, zucchini and capsicums, if they don't all fit you may need to do this in batches, fry for around 5 minutes, until slightly soft. Remove from the pan.
Peel and chop the onion, add to the pan with a drizzle of olive oil, lightly fry for 2 minutes, then add the garlic and fry until both are golden.
Add the cooked vegetables to the pan and stir in the jar of pasta sauce and a good pinch of sea salt and black pepper.
Mix well, cover the pan and simmer over a low heat for 30 to 35 minutes, or until reduced.
520g
Experience joy with every mouthful.
This premium pasta sauce combines the sweetness of juicy tomatoes, the woodsy aromatic flavours of rosemary and a hint of fresh chilli flakes which will please even the most discerning critic. Stir through pasta, layer it over lasagna sheets or add it to a pizza base for a lasting flavour experience.
