Ratatouille


You'll need

1 large eggplant (630gm), cut into 1.5cm dice 80 ml (1/3 cup) coconut oil 2 zucchini, cut into 1.5cm dice 1 Spanish onion, finely chopped 2 red capsicum, seeds discarded and cut into 1.5cm dice 3 garlic cloves, finely chopped 3 vine-ripened tomatoes, seeds discarded and cut into 1.5cm dice 80 ml (1/3 cup) olive oil, plus extra to serve 60 ml (¼ cup) red wine or apple cider vinegar 1 tsp coconut sugar or honey To serve: coarsely chopped basil

Method

  • 01
  • Place eggplant in a bowl with 1½ tsp fine sea salt, toss to coat and set aside for bitter juices to drain (20 minutes). Rinse well and pat dry with a paper towel.
  • 02
  • Heat half the coconut oil in a large non-stick frying pan over low-medium heat. Add eggplant and zucchini and sauté until tender (8-9 minutes). Remove from pan and drain on paper towels.
  • 03
  • Add remaining coconut oil to pan. Add onion and cook until softened without colouring (2-3 minutes). Add capsicum and sauté until starting to soften (4-5 minutes). Add garlic and tomato, return eggplant and zucchini to pan, and cook, stirring occasionally, until warmed through (5-6 minutes). Season to taste, stir in olive oil, vinegar, coconut sugar and basil and serve.

At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 people

Featured in

Oct 2015

Recipes (10 )

You might also like...

Autumn vegetarian recipes

recipes

Pumpkin pilaf with ricotta and pepitas

Vegetarian dishes

recipes

Beetroot salad with sweet and sour dressing

The ultimate burger collection

recipes

Soft polenta with poached egg and parmesan

Curry recipes

recipes

Roast garlic and potato soup with caviar and herb toast

Vegetarian canape recipes

recipes

Mushroom and thyme soup with Roquefort croutons

Aria Brisbane's fried Brussels sprouts, parsnips and sherry

recipes

Fusilli with greens, fennel and feta

conversion tool