Ratatouille

Ingredients 

• 3 medium long variety eggplants
• 1 medium green capsicum, cut into 1 inch pieces
• 1 medium red capsicum, cut into 1 inch pieces
• 1 medium yellow capsicum, cut into 1 inch pieces
• 3 tablespoons olive oil
• 2 medium onions, cut into rings
• Salt to taste
• 2 medium zucchini
• 2-3 fresh thyme sprigs 
• 5-6 basil leaves 
• 5-6  purple basil leaves
• White pepper powder to taste
• 4 garlic cloves, chopped

Method

1. Preheat oven to 160°C.
2. Heat one and a half tablespoons of olive oil in a pan. Add onions and sauté. Slice one eggplant into thin vertical slices. Quarter the other two eggplants and further cut into half inch thick slices horizontally.
3. Add the smaller slices to the onions and toss. Add salt and cook. Sprinkle a little salt on the vertical slices of eggplant and brush a little olive oil on them.
4. Roast these slices on both sides over a grill till lightly browned.
5. Halve the zucchini and further slice into half inch thick slices horizontally. Add it to the eggplants and toss. Add tomato concasse and one cup of water, fresh thyme, hand torn green and purple basil leaves and cook.
6. Adjust salt, add white pepper powder and mix.

Nutrition Info