Ratatouille with capsicum, eggplant, squash and zucchini

This is a delicious and filling vegetable dish. It reads a little complicated, but I was impressed at how easy it was to create.

It was a hit with the family. You could serve with rice, polenta or even fresh crusty bread (which would also increase the serving count).

Serves 6-8.

Ingredients

VEGETABLES

• 2 eggplants
• 6 Roma tomatoes
• 2 yellow squashes
• 2 zucchinis

FOR THE SAUCE

• 2 tablespoons olive oil
• 1 onion, diced
• 4 cloves garlic, minced
• 1 red capsicum, diced
• 1 yellow capsicum, diced
• 2 400g cans crushed tomatoes
• 2 tbsp chopped fresh basil, from 8-10 leaves

FOR THE HERB SEASONING

• 2 tbsp fresh basil, from 8-10 leaves, chopped
• 1 tsp garlic, minced
• 2 tbsp fresh parsley, chopped
• 2 tsp fresh thyme
• 4 tbsp olive oil

Method

1. Preheat oven to 190C.
2. Slice eggplant, tomatoes, squash and zucchini into approximately 1mm rounds, then set aside.
3. Make the sauce: Heat the olive oil in a 30cm oven-safe pan over medium-high heat. Sauté the onion, garlic, and capsicum until soft, about 10 minutes. Season with salt and pepper, then add crushed tomatoes. Stir until ingredients are fully incorporated. Remove from heat, then add basil. Stir once more, then smooth the surface of the sauce with a spatula.
4. Arrange the sliced veggies in alternating patterns (for example, eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper.
5. Make the herb seasoning: In a small bowl, mix together basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables.
6. Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.
7. Serve while hot as a main dish or side. The ratatouille is also excellent the next day — cover with foil and reheat at 180C for 15 minutes, or simply microwave to desired temperature.