Recipe by Liz Henderson, MamaBake Margaret River
Serves approximately four families of four
Ratatouille is an incredibly versatile meal and a big batch recipe ‘must’ for all the MamaBakers. This is a great stand-alone meal, topped with grilled cheese and served with crusty bread or also as a delicious vegetable side dish to accompany meat, fish or poultry. Use the leftovers
6 medium onions, sliced into rings
1 bulb garlic, finely chopped
4 large eggplants, 2cm cubed
6 zucchinis, 2cm cubed
6 large red capsicums (green capsicums work well too), 2cm pieces
2 or 3 kg of tomatoes, 2cm diced
1 cup olive oil
2 tablespoons of Italian herbs
1 or 2 bay leaves
1 tablespoon of cayenne pepper (optional)
Salt and pepper to taste.
1. Gently heat the oil in a large, heavy bottomed saucepan, add the onions, zucchinis and eggplants. When golden, add the garlic and the capsicums and stir through. After 5 minutes, add the tomatoes, herbs and spices.
2. Cover and cook on low for an hour. 10 minutes before the end, remove the lid to reduce it further.
Serve hot or cold with pasta, rice, couscous, mash or by itself.
Note: Freezes well.
Vary the recipe by adding olives, cheese, potatoes or beans. Use the leftovers as topping for pizzas, toasted sandwiches or tortillas wraps.