Name: Pete Evans’ Ratatouille
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 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

Pete Evans’ Ratatouille

The French tomato, eggplant and zucchini classic.

Serves 4

Prep

20M

Cook

25M

Total

45M

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.

Pete Evans

Styling by Deborah Kaloper