Ratatouille ‍

A classic winters favourite! Super healthy, quick and easy  

What you’ll need

- 1 large eggplant peeled and diced into inch cubes

- 1 zucchini (not peeled), Cubed into inches - 1 onion inch cubed

- 1 capsicum (I use red) inch cubed - Tablespoon of minced garlic

- Half a bunch of thyme

- Punnet of cherry tomatoes - Bunch of basil

What to do

1. Once eggplant and zucchini are cubed- place in a straining bowl and mix in salt 2 tablespoons of salt and let sit for half an hour. Salt will draw the moisture.

2. Preset the oven to 180°

3. Next, rinse the salt off, and squeeze the zucchini’s & eggplants dry! 

4. Get a pot on the heat and add a Huey dollop of oil, brown off the zuchs & eggplant and set aside.

5. Add the cubed onion, capsicum and garlic and the half bunch of thyme

6. Cook for around 8-10 minutes on a medium heat or until caramelised and softened.

7. Add the cherry tomatoes, zucchini and eggplant to the pot and season generously.

8. Roast in the oven for 15-20 minutes on about 180°

9. Pull out the oven and garnish with fresh basil