I am a fan of eggplant (aubergine) and all things made with/from it. Sadly I am alone in the household on this matter and therefore purchase a large eggplant to make and freeze portions of ratatouille for later consumption. While a traditional ratatouille has some semi complex steps – this one pot, no mucking about version is quick, easy and just as tasty. This is a good basic recipe that can be used as a meal or as a chunky sauce for pasta dishes, meatballs, moussaka…or anything you fancy.
- 1 Onion – red or brown, diced chunky
- 1 Tablespoon olive oil
- 2 cloves of Garlic (or more), sliced
- 1 large Eggplant, peeled and diced in 2cm cubes
- 2 Carrots, thinly sliced
- 2 Capsicums – chopped or sliced
- 2 Courgettes, chopped chunky
- 1 Cup Mushrooms – diced or sliced
- 300 – 500 grams diced tomatoes
- ¼ teaspoon salt
- Cracked pepper – I like lots
- Handful of Basil leaves (and any other fresh herbs you like) shredded
- 1/4 cup red wine
- In a large pan, fry onion in oil.
- Add the other ingredients in order, stirring for a minute or two between each addition.
- Bring to boil
- Reduce heat and simmer slowly for 40 – 50 minutes – until flavours blend and liquid starts to reduce
- Serve with grated cheese (parmesan &/or mozzarella) and extra cracked pepper
- Freeze leftovers (without cheese) in serving sized containers.
- Defrost and heat in microwave or pot until really hot
- Great as a side with red or white meat
- Use as pasta sauce
- Awesome for lunch with crusty bread chunk
- Add some lamb or beef mince for a non vegetarian option
- No, I don’t pre-salt my eggplant.
This is a no fuss, low calorie (go easy on the cheese), hearty meal that can be varied to suit your tastes and the seasonal vegetables you have available. Dont be fussy about the quantities……make it your way and enjoy.