Ratatouille

Ratatouille

½ cup olive oil

2 medium green zucchini, chopped coarsely

2 medium yellow zucchini chopped coarsely

1 large eggplant, chopped coarsely

1 medium red capsicum, chopped coarsely

1 medium green capsicum, chopped coarsely

2 medium red onions, chopped coarsely

4 cloves garlic chopped finely

800g can whole peeled tomatoes

1 fresh small red chilli

1 strip orange rind

½ teaspoon coriander seeds

2 bay leaves

1 sprig fresh basil

1 tablespoon red wine vinegar

1)    Heat 1 tablespoon of the oil in fry pan; cook zucchini, stirring until browned. Remove from pan. Heat another tablespoon of the oil; cook eggplant, stirring until browned. Remove from pan. Repeat with another tablespoon of the oil and capsicum. Remove from pan.

2)    Heat remaining 2 tablespoons of oil in pan, cook onion and garlic, stirring until onion is soft. Add crushed tomatoes; bring to the boil. Reduce heat, simmer, uncovered , until thickened to a sauce consistently.

3)    Place all ingredients in slow cooker and add chilli, rind, seeds, bay leaves  and basil. Set cooker on low and leave for 3 hours or until vegetables are tender. Stir in vinegar; remove bay leaves and rind before serving.

Source: Women’s Weekly Stew, braises and casseroles-2008, page 302.