Ratatouille

Ingredients

1 purple eggplant, cubed

2 zucchinis, cubed

1 onion, quartered

1 carrot, cut to bite size pieces

2 stalk celery, cut to bite size pieces

3 cloves garlic, chopped

200g tomatoes, peeled and cubed

100g tomato puree

50 to 100ml dry red wine* 

1 sprig rosemary 

1 sprig thyme 

1 sprig Parsley

3tbsp olive oil

Salt and freshly-ground pepper to taste

Method

1. Heat the oil in a heavy-bottom pan. Add the eggplant and cook until lightly browned. Remove and set aside.

2. In the same pan, cook the zucchinis the same way. Remove and set aside.

3. In the same pan, cook the onion until aroma. Add carrot and celery and cook until tender, add garlic, eggplant, zucchini, tomato and tomato puree.

4. Add rosemary and thyme leaves to the ratatouille. Simmer over low heat for 1hour. Stir from time to time. Add in red wine to simmer to the consistency you like (*Optional but it brings more flavour)

5. Season to taste with salt and pepper.

6. Remove from heat. Sprinkle with chopped parsley. Serve immediately.

7. Enjoy!