• Hagar Ozri

Harvest Ratatouille

Serve 4


Ingredients:

2 onions diced into 3cm pieces

4 garlic cloves

½ fresh chilli thinly sliced

2 red peppers diced into 3cm pieces

4 small zucchinis (a mix of yellow and green) sliced

½ large aubergine peeled and diced into 3cm pieces

200g green beans topped and tailed

2 medium tomatoes chopped into 3cm pieces (and peeled-optional)

1Tbs tomato puree

200ml water

Chopped coriander to garnish (or parsley if preferred)

Salt and pepper


Method:

Prepare all the vegetables ahead.

Put a little water into a medium size pot and place on a medium-high heat. Add onions and cook for 5 minutes, stirring occasionally.

Stir in the garlic, chilli and red peppers and fry for another 5 minutes. With a slotted spoon scoop out the vegetables from the pot into a medium bowl and set aside, add the remaining oil and vegetables - green beans, aubergine and zucchinis into the pot and fry for 5 minutes, stirring occasionally.

Return the vegetables fro

m the bowl to the pot, add the tomatoes, tomato puree and plenty of salt and pepper.

Stir well then add the rest of the water to the pot to half cover the vegetables, be careful of splatter.

Cover with a lid and simmer gently for 30 min.

Taste and add more salt if needed.

Serve on your choice of whole grain and garnish with chopped fresh coriander.


20 views

THE ORGANIC COOK

PLANT BASED FOOD CLASSES, CATERING AND COACHING
BASED IN DUNEDIN, NEW ZEALAND

website by kate oktay

photography by michaela cox