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
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.