Bitter about our failed bid at MasterChef, Catalyst asked Bethan Wainman to help us. Here’s her second entry in a series of recipe columns for a cheap student feed.
by Bethan Wainman
Ratatouille – serves 2
Ratatouille is the kind of dish that can instantly rid you of the guilt a weekend of beer and Big Macs can cause. Traditionally fresh tomatoes would be used but, because we’re students, a 66c can of diced tomatoes from Coles will do just fine. You can team this recipe with any grain or staple, including rice, quinoa, bread or pasta. I served mine with pasta.
- 2 tbs olive oil
- Half an onion
- 2 cloves fresh garlic or garlic from jar
- 1 tsp mixed herbs
- ½ eggplant
- ½ capsicum
- 1 zucchini
- 4 mushrooms
- 1 can 400g diced tomatoes
- 2 tbs tomato paste
- 1 tsp sugar
- Salt and pepper to taste
- Grated cheese (optional)
- First, heat the olive oil in a medium sized saucepan with a lid.
- While it is heating, cut the onion into small cubes. Crush the garlic cloves and chop finely. Add to pan.
- Cook the garlic and onions on medium heat until onion is transparent.
- Meanwhile, cut the eggplant, capsicum, zucchini and mushrooms into cubes about 1cm in diameter, adding as you go.
- Cook for around 5 minutes, until the vegetables are soft. If you are having with rice, pasta or other grain, now is a good time to start cooking that.
- Add diced tomatoes from can and mixed herbs. Add sugar.
- Season with salt and pepper to taste. Stir and close lid. Cook for around 10 minutes. The vegetables should be soft but still hold their shape.
- Serve hot with pasta, rice, quinoa or bread. Cheese can also be a good addition.