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A Perfect Pantry

Ratatouille

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    • 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

    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. 

    This recipe was developed using a Kambrook Appliance.

    APPLIANCES

    • Essentials 12Essentials 12" Square Frypan
    • Essentials 12Essentials 12" Square Frypan
    • Banquet Electric FrypanBanquet Electric Frypan
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    Guest 24 October 2020

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