Pete Evans' Ratatouille

Name: Ratatouille Pete Evans
Total time: 45 min
Yield: Serves 4
Ingredients: 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

The French tomato, eggplant and zucchini classic.

Sep 23, 2015 2:00pm

By Pete Evans

Serves 4
20 mins preparation
25 mins cooking

Ingredients

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

1
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.
2
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.
3
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.