Ratatouille

Ingredients 

• 1 medium long brinjal
• 1/2 medium green zucchini
• 1/2 medium yellow zucchini
• 2 medium tomatoes
• 2 tablespoon olive oil + as required 
• 1 tablespoon finely chopped garlic 
• 1 large onion, finely chopped
• 1 tablespoon finely chopped celery 
• 2 medium carrots, cut into cubes
• 1 sprig of fresh thyme
• 1 tablespoon butter
• 1 cup fresh tomato puree
• 1 medium yellow capsicum, roasted and diced
• 1 medium red capsicum, roasted and diced
• 4-5 fresh basil leaves
• Salt to taste
• 1 teaspoon red chilli flakes
• Crushed black peppercorns to taste
• 1 bay leaf

Method

1. Heat 2 tablespoons olive oil in a deep non-stick pan. Add garlic and sauté till lightly browned.
2. Add onion and celery, mix and sauté till translucent. Add carrots and mix well.
3. Add thyme leaves and butter, mix well and cook for 2 minutes. Add tomato puree, stir and bring to a boil.
4. Add yellow and red capsicum and mix. Add torn basil leaves and mix well.
5. Add salt, chilli flakes, crushed peppercorns and bay leaf, mix well and cook till the vegetables soften.
6. Blend the mixture with a hand blender. Discard the bay, add a little water and blend again. Remove from heat and set aside.
7. Preheat oven to 180º C.
8. Cut green and yellow zucchini and brinjal into round slices and soak them in water. Slice tomatoes and set aside.
9. Spread the cooked mixture in a glass baking dish. Top with alternative rows of zucchini, brinjal and tomato slices. Pour some olive oil on top.
10. Put the dish in the preheated oven and bake for 6-8 minutes.
11. Serve hot.