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Ingredients

Ratatouille

3 tbsp olive oil

2 red onions, peeled and minced

3 garlic cloves, peeled and minced

1 tbsp mixed dried herbs (parsley, thyme, oregano, marjoram)

4 sprigs fresh thyme, leaves picked

2 eggplant, cut into 2cm cubes

3 red or orange capsicums, deseeded and diced

3 courgettes, diced

1 x 400g tin crushed tomatoes

1 x 400g tin cherry tomatoes

1 cup water

1 tbsp balsalmic vinegar

sea salt and pepper to taste

1 handful fresh basil leaves

 

Orzo

6 cups water

1 tbsp salt

2 3/4 cups orzo

olive oil
sea salt and pepper to taste

freshly grated parmesan and basil leaves to garnish

Method

Orzo pasta cooks in about half the time that rice does making it a speedy standby to have on hand. This dish can also be served with grilled chicken for an even heartier meal.

Heat oil in a large, heavy pot on medium-high heat. Add onions, garlic and herbs and sauté for 5-10 minutes or until onions have softened. Add eggplant, capsicum and courgettes and sauté for another 5-10 minutes until courgettes are slightly tender.

Add tomatoes, water and balsamic vinegar and season to taste with salt and pepper. Bring to the boil and reduce heat to simmer for approximately 30 minutes or until vegetables are tender and the sauce has reduced. Stir from time to time.

While the sauce is simmering, place water in a large pot and bring to the boil. Add salt and then orzo and cook as per packet instructions. Drain and transfer to a large mixing bowl. Drizzle with a little olive oil, season with salt and pepper and mix through.

Remove from heat and stir through basil leaves.

To serve, divide orzo among bowls an spoon ratatouille on top. Top with parmesan and basil leaves.