Week 10: Ratatouille

Ratatouille
Serves 4

3 TBSP. olive oil
1 onion, sliced thin
2 garlic cloves, minced
1 eggplant, cut into 1/2-inch pieces
1 zucchini, quartered lengthwise, and cut into thin slices
1 red bell pepper, diced
8 small ripe tomatoes, chopped
1/4 tsp. dried oregano
1/4 tsp. dried thyme
1/8 tsp. ground coriander
1/4 tsp. fennel seeds
2 tsp. salt
1/2 cup shredded fresh basil leaves
 
1. In a large frying pan, sauté the onion for around 5 minutes or until translucent. Add garlic and cook for another minute.
2. Add eggplant, zucchini and bell pepper. Cook for 10 minutes.
3. Stir in tomatoes and herbs. Cook until vegetables are soft.

​Tasty tip: Here's an easy way to dice up an onion. Cut the top off, turn it upright so it's level. Cut the onion in half; root to top. Leave the root attached and peel off the skins. Lay each piece on their level sides and following the natural lines of the onion, slice to the root but not cutting thru the root. Then slice across. You will get a nice dice and the root will hold all the pieces together until you are done slicing your onion.