10 minute ratatouille

10 minute ratatouille

Ingredients (serves 4):

  • 1 tablespoon olive oil
  • 2 red capsicums (bell pepper), thinly sliced
  • 2 garlic cloves, crushed
  • 1 small eggplant
  • 2 small zucchini (baby marrow)
  • 1 tablespoon red wine vinegar
  • 3 medium tomatoes, chopped



  1. Heat oil in a large, heavy-based saucepan over medium-high heat. Add capsicum and garlic. Cook, stirring, for 2 minutes or until capsicum has softened.
  2. Meanwhile, chop eggplant and diagonally slice zucchini.
  3. Add eggplant and zucchini. Cook, stirring, for 2 minutes or until vegetables have just softened.
  4. Add vinegar and tomato. Cook, stirring, for 30 seconds or until vinegar has evaporated.
  5. Add 1/4 cup cold water. Season with salt and pepper. Bring to a simmer.
  6. Simmer, covered, for 4 minutes or until vegetables are tender and sauce is thick.
  7. Serve.
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