A Perfect Pantry
Ratatouille
- PREP TIME
20 min - COOK TIME
1 hr - READY TIME
1 hr 20 min - SERVINGS
5
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
- 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.
- Add the basil and stock to the pan, put a lid on and transfer off the heat. Stand for 5 minutes.
- 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.
This recipe was developed using a Kambrook Appliance.
APPLIANCES
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