Recipes

Ratatouille for 2

Serves: 2
Preparation Time: 20
Cooking Time: 15

Ingredients

  • 2 tbsp olive oil
  • 1 medium green zucchini, sliced
  • 1 medium eggplant, diced
  • 1 medium red capsicum, diced
  • 1 medium red onion, diced
  • 2 cloves garlic, chopped finely
  • 1⁄2 fresh small red chilli, seeds removed & chopped
  • 1 tsp orange zest
  • 1 tsp coriander seeds, lightly crushed
  • 2 medium ripe tomatoes, diced
  • 1 cup Campbell’s Real Stock – Vegetable
  • 1 tbsp fresh basil, chopped
  • 1 tbsp red wine vinegar

Method

  1. In a fry pan, heat oil, then sauté zucchini & eggplant until brown. Add in capsicum & onion. Once cooked, set aside.

  2. Heat the remaining oil, sauté the garlic, chilli, coriander seeds & the orange zest, stir for 1 min. Then add in diced tomato.

  3. Return cooked vegetables to the pan & stir in stock. Reduce heat, simmer, uncovered for 10 mins until sauce is thickened.

  4. Stir in basil & vinegar & serve.

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