Ratatouille
Mar 4th, 2008 by Paul
This is a really simple tasty Ratatouille that is the perfect side dish for fish or chicken. It’s excellent for using up limp vegetables lying in their own filth in the bottom of the crisper. Simple dice up the veges into about 2cm pieces and cook in a heavy pan with a drizzle of olive oil individually to control their texture. Chopped tomato helps make it a bit saucy, and some wine/balsamic splashed over eggplant adds some nice flavour.
- 1 punnet cherry tomatos, halved
- handful diced mushrooms
- 1 eggplant, cubed
- 1 capsicum, diced
- 1 leek, chopped finely ( or an onion )
- salt & pepper to taste
- Splash white wine
- splash balsamic vinegar
Splash some olive oil into a pan and cook the leek until soft, transfer it into a mixing bowl.
Splash some oil into the pan and cook the tomato until soft, using the back of a spoon squish the tomato, and transfer to the bowl.
Add a splash of oil, the mushrooms and the capsicum and cook until soft. transfer to the bowl.
salt and pepper the eggplant and throw it in the pan with some olive oil, as it starts to cook add a spash of wine and balsamic. The eggplant will thirstily drink up the liquid.
Turn off the heat and add the rest of the ingredients back in. Toss well.
Best served under fresh fish, or chicken. Although is also great to eat on some soft wholemeal bread for a snack.
