Ratatouille

Ingredients (serves 12)

• 125ml (1/2 cup) olive oil
• 2 brown onions, coarsely chopped
• 6 garlic cloves, finely chopped
• 2 large (1kg) eggplants, cut into 2cm pieces
• 2 red capsicums, halved, deseeded, cut into 2cm pieces
• 10 sprigs fresh thyme
• 2 tbs chopped fresh oregano
• 4 medium (500g) zucchini, halved lengthways, cut into 2cm pieces
• 2 x 250g punnet cherry tomatoes
• 250ml (1 cup) passata (tomato pasta sauce)

Method

1. Heat the oil in a heavy-based stockpot or large flame-proof casserole dish over medium heat. Add the onion and garlic and cook, stirring, for 3 minutes or until the onion is soft.
2. Add the eggplant, capsicum, thyme and oregano. Season with salt and pepper. Stir until well combined.
3. Reduce heat to medium-low. Cover and cook for 5 minutes. Add the zucchini, tomatoes and passata. Cook, covered, for 20-25 minutes or until the mixture thickens.