My boyfriend is always making these delicious pasta sauces full of all the veggies he has on hand. I like to call it a ratatouille and serve it over raw zucchini noodles for a healthy option.
This recipe is really versatile, I often switch up the ingredients and add mushrooms, capsicum and celery. It is just important to have the tomato, garlic, onion base with fresh herbs as that’s what gives you the lovely flavour. A splash of red wine can also be a delicious addition.
This ratatouille is also perfect over some toasted sourdough or with eggs for a hearty brunch.
Goodness gracious ratatouille
1 T extra virgin olive oil
1 large onion, chopped
2 cloves of garlic, crushed
4 small eggplants
2 small zuchininis
4 fresh ripe tomatoes
1/2 fresh chilli
1 T no added salt tomato paste
1/2 C water
1/2 bunch of basil, chopped
2 sprigs of parsley, chopped
In a large fry pan heat the EVOO and then add the onion. Cook on medium heat for 5 minutes until starting to go opaque. Add the garlic and fry for another 2-3 minutes.
Chop the eggplant and zucchini into even 2×2 cm pieces.
Now add the rest of the ingredients except the fresh herbs. Bring to a simmer and place the lid on the pan and cook for roughly 30 minutes, or until the vegetables are tender.
Season with salt and pepper and add the herbs. Cook for another 5 minutes and check the flavours are right. You may need a little more seasoning.
Serve with zucchini noodles, which are made by spiralising 2 medium zucchini and squeezing the juice of 1 lemon over them.