Eggplant ratatouille
Serve with fresh vegetables or as a dip with crusty bread.
Ingredients
Serves 10 as a topping
1 Tbsp canola oil
3 cloves garlic, peeled and sliced
½ onion, peeled and diced
½ carrot, peeled and diced
½ stalk celery, diced
150g eggplant, diced
200g tomato purée
1 tsp fresh thyme
100 ml vegetable stock
½ red capsicum, deseeded and diced
Method
Heat a heavy-based saucepan, add oil, garlic and onion and stir fry for 2-3 minutes.
Add carrot, celery and eggplant. Mix well.
Add tomato purée, thyme and vegetable stock.
Bring to the boil, reduce heat and cook until just tender.
Add capsicum and cook for another 10 minutes.
Serve individually or with Beetroot relish.
Acknowledgement: Tai Nguyen