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.
