Ratatouille
2
Points®
Total time: 50 min • Prep: 10 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
Cook this in a slow cooker on low for 8-10 hours for maximum flavour.
Ingredients
Tomato passata
700 g
Olive oil
1 tbs
Brown onion
1 medium, chopped
Garlic
3 clove(s), crushed
Green capsicum
1 medium, chopped
Eggplant
1 medium, chopped
Zucchini
2 medium, chopped
Tomato(es)
2 medium, chopped
Fresh basil
½ cup(s), 2 fresh sprigs, 1/4 cup small leaves to garnish
Fresh oregano
1 tsp, finely chopped leaves
Instructions
1
Heat oil in large heavy-based saucepan over medium heat. Add onion and cook, stirring, for 2–3 minutes or until softened. Add garlic and cook for 30 seconds.
2
Add capsicum, eggplant, zucchini and tomato and cook, stirring for 2–3 minutes or until just softened. Add passata, basil sprigs and oregano. Reduce heat and simmer, uncovered, for 35–40 minutes or until vegetables are tender and sauce has slightly thickened.
3
Serve ratatouille topped with basil leaves.
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