Ratatouille

Ingredients

• 80 grams butter
• 4 clove garlic whole
• 1 medium onion thinly sliced
• 8 roma tomatoes diced
• 2 medium red capsicums diced 1cm x 1cm
• 1/2 cup basil washed, shredded
• 1/2 cup vegetable stock
• 2 small eggplant thinly sliced
• 2 small zucchinis thinly sliced

Directions

1. In a frypan, heat 2 tablespoons of butter and sauté the garlic and onion until golden brown, add the tomato and simmer for 2minutes. Add the tomatoes and capsicum and simmer for a further 5minutes.
2. Add the basil and stock to the pan, put a lid on and transfer off the heat. Stand for 5 minutes.
3. In a 20cm oval crockery dish, pour the mixture into the base and layer alternatively with the eggplant and zucchini until covered. Brush with melted butter, about 2 tablespoons and place into a low oven (125°C) for 1 hour.