Ratatouille

CREDITS

Rec cred: @when_ruhana_cooks
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RECIPE

(Serves: 4)Sauce:1 red pepper4 large tomatoes (liquidized)½ red onion (sliced)1 teaspoon garlic paste1 teaspoon thyme leaves1 teaspoon dried oregano1 teaspoon sugar2 tablespoon oil1 teaspoon salt ½ teaspoon crushed black pepper1 teaspoon chilli powder
For the ratatouille:2 large zucchini1 eggplant1 ½ red onions2 tomatoesFew thyme sprigsRobertson's veggie spiceoil
Method:1. Liquidize tomatoes with red pepper.2. Heat oil in a pan, saute onion until softened. 3. Add tomatoes, garlic, sugar, spices and herbs.4. Cook until thickened and oil has come to surface.5. Spoon tomato sauce evenly into an oven proof casserole dish. 6. For the veg, start by slicing zucchini, eggplant, red onions and tomatoes into even thin slices and set aside.7. The key is to purchase veg that are around the same size, so when sliced it sits well and cooks evenly.8. Arrange one slice of each vegetable in the dish and continue until the casserole dish is full.9. To make things easier, stack the veggie slices in your hand then layer them into the dish.10. Season with veggie spice on top and a swirl of oil. Place on sprigs of thyme.11. Bake in preheated oven at 180degC for 30-45 minutes or until veggies are tender and the sauce is gently bubbling on the sides.12. Remove from the oven, allow to cool for 5 minutes, then serve.#whenruhanacooks#ruhanaebrahimrecipes

POSTED ON

24 Oct 2017

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