Consuming Passions - Worldwide Events Managers

Ratatatouille

Serves:

Notes

Summer means the joy of cooking simply with vegetables when they’re at their best. This recipe mixes colourful combinations of eggplant, zucchini, capsicums and tomatoes along with red cabbage and onions and herbs to make a delightful dish which may be served hot or cold. I call it RATATATOUILLE since it is based on the classic French ratatouille but has a little more going for it, a little more “tatat”.

Ingredients

• 3 cups cooked rice
• 1 medium sized eggplant
• 1 large onion
• 3 or 4 cloves garlic
• 2 capsicums (one red, one green)
• 1/2 red cabbage
• 1 large zucchini
• 2 or 3 tomatoes
• 2 tbsp extra virgin olive oil
• 2 tbsp fresh oregano chopped finely
• A few leaves basil chopped finely
• Optional: 2 large eggs, lightly beaten, for that something extra!

Method

Cut all the vegetables into bite-sized pieces. Toss the eggplant pieces in salt and allow to stand for 30 minutes to get rid of any bitter juices. Wash well and drain. Crush the peeled garlic and chop it up with some fresh oregano. (If I can’t get fresh oregano I use the tiniest amount of dried. But it should not be allowed to overpower the subtle vegetable flavours. I leave the basil till later because being a much more delicate leaf than oregano it bruises and is best left till the last minute.) In a large pan put the extra virgin oil. Cook the onions until transparent. Add the eggplant pieces and cook for two or three minutes. Add the capsicum and zucchini and cook for two or three minutes. Add the cabbage, garlic and oregano and cook for two or three minutes. Finally, add the tomatoes and basil. Cover pan and simmer over low heat for about ten minutes. When cooked, remove from the heat, stir in the eggs and allow to cook gently in the heat of the vegetables. Season to taste. Serve garnished with fresh basil.