Ratatouille

Ingredients 

•  4 tomatoes
•  3 tablespoons olive oil
•  1 large onion, chopped
•  1 red capsicum, diced
•  1 yellow capsicum, diced
•  1 eggplant, diced
•  1 tablespoon tomato puree
•  1/2 tablespoon chopped fresh thyme
•  2 tablespoons torn fresh basil leaves
•  2 garlic cloves, crushed

Method

Step 1
Score a cross in the base of each tomato and plunge into a bowl of boiling water for 20 seconds. Peel the skin from the tomatoes and discard. Chop the tomato flesh into medium dice. Heat the oil in a frying pan over medium heat and add the onion. Cook for 2-3 minutes then add the capsicum and cook for a further 5 minutes. Transfer the onion and capsicum to a plate and set aside. Add the eggplant to the pan and cook over medium heat for 5-6 minutes. Return the onion and capsicum to the pan and stir in tomato puree. Add thyme and tomatoes. Reduce heat to low, cover and cook for 15 minutes, stirring occasionally. Stir in the basil and garlic. Serve warm either on its own or with roast meat or fish.


Nutrition

Energy 797kJ	Fat saturated 2.00g
Fat Total 14.00g	Carbohydrate sugars 9.00g
Carbohydrate Total 9.00g	Dietary Fibre 6.00g
Protein 4.00g	Cholesterol -
Sodium 26.53mg

All nutrition values are per serve.

Source:

http://www.taste.com.au/recipes/6876/ratatouille?ref=collections,french-recipes