Ratatouille

Ingredients

• 250ml (1 cup) vegetable stock
• 2 red onions, chopped
• 2 garlic cloves, crushed
• 3 medium (about 660g) red capsicums, deseeded, cut into 2cm pieces
• 2 medium (about 440g) green capsicums, deseeded, cut into 2cm pieces
• 2 medium (about 700g) eggplant, cut into 3cm pieces
• 3 400g cans Italian whole peeled tomatoes (La Gina brand)
• 70g (1/4 cup) tomato paste
• 2 tsp caster sugar
• 4 (about 320g) zucchini, quartered, cut into 2cm pieces
• 1 cup roughly chopped fresh basil leaves
• Salt & freshly ground black pepper

Method

1. Bring the stock to the boil in a large saucepan over high heat. Reduce heat to medium, add onions and garlic, and cook, stirring, for 2 minutes or until the onions soften slightly.
2. Add capsicums and eggplant, and cook, stirring, for 2 minutes. Stir in the tomatoes, tomato paste and sugar. Cover and cook over low heat for 40 minutes.
3. Stir in zucchini. Cook, covered, for 20 minutes or until vegetables are soft. Remove from heat. Stir in basil. Taste and season with salt and pepper.

Notes

• To freeze (for up to 3 months): Place in a heatproof bowl and set aside for 10 minutes to cool slightly. Cover with plastic wrap and place in fridge for 30 minutes or until almost cold. Place portions or whole quantity in shallow airtight containers or freezer bags (expel air), label, date and freeze. To thaw: Place the frozen ratatouille in the fridge for 10 hours (single portion) or 24 hours (whole quantity), or until thawed. To reheat: Heat thawed ratatouille in a saucepan over medium heat, covered, stirring occasionally, for 5 minutes or until it comes to the boil. Microwave defrosting & reheating: For 1 frozen portion: transfer to a microwave-safe dish, if necessary. Defrost, uncovered, on Medium-Low/Defrost/350watts/30% for 4-6 minutes or until defrosted but still a bit icy in the centre. Cover with lid or plastic wrap and set aside for 10 minutes to thaw fully. Reheat, covered, on Medium/500watts/50%, stirring every 2 minutes, for 6-8 minutes or until heated through. For the whole frozen quantity: transfer to a microwave-safe dish, if necessary. Defrost, uncovered, on Medium-Low/Defrost/350watts/30% for 15 minutes or until defrosted but a bit icy in centre. Cover with lid or plastic wrap and stand for 15 minutes to thaw fully. Reheat, covered, on Medium/500watts/50%, stirring every 3 minutes, for 12 minutes or until heated through.

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