When people say cooking healthy is too hard, hand them this recipe. With little to no effort you can whip up this dish and serve it in front of a crowd of hungry guests, or just yourself, in under 30 minutes. This super healthy meal is one of the easiest and tastiest ways to pack a whole bunch of vegetables into one dish. While most people enjoy this vegetarian meal as a main with a side of crusty bread, it also makes the perfect side dish to replace other starchy, high-carb potato sides. If you want to maximise your weekly vegetable intake, ratatouille is the perfect way to go about it. It’s tasty, easy and affordable – what more could you want?
Ingredients
- 125ml (1/2 cup) olive oil
- 2 red onions, thickly sliced
- 1 red capsicum, cut into strips
- 1 yellow capsicum, cut into strips
- 2 garlic cloves, finely chopped
- 450g zucchini, thickly sliced
- 400g eggplant, coarsely chopped
- 2 x 400g cans diced tomatoes
- 1 teaspoon white sugar
- 1/2 bunch basil, coarsely chopped
- 1-2 teaspoons white or red wine vinegar
Method
- Over medium heat, heat oil in heavy-based saucepan. Add onion, combined capsicum and garlic. Cook, stirring occasionally, for 3 minutes or until capsicum has softened.
- Add zucchini and eggplant to pan. Cook, stirring occasionally, for 2 minutes. Add tomato and sugar. Season. Cover. Simmer, stirring occasionally, for 10 minutes. Uncover. Cook for 8 minutes or until the sauce has thickened and vegetables are tender.
- Remove from heat. Stir in basil and vinegar. Serve.