15 Minute Ratatouille
1 Red onion – roughly diced
2 Cloves of garlic, chopped
1 tsp Olive Oil
1 Eggplant, cut into cubes
3 Courgettes, cut into cubes
1 Green pepper, roughly chopped
1 Yellow pepper, roughly chopped
2 Tbsp fresh basil, chopped
3 Large tomatoes, roughly diced
Salt and pepper to taste
METHOD
- Sauté onions and garlic in olive oil until soft
- Add the eggplant to pan
- Add ¼ cup of water and cook the eggplant for a further 5 minutes, stirring occasionally
- Add the courgette, peppers and basil
- Put lid on and cook for another 5 minutes, stirring occasionally
- Before serving add the diced tomatoes, salt and pepper and stir through over heat for a couple of minutes until tomatoes soften.
- Sprinkle with extra basil before serving
