Recipe - Ratatouille

Ingredients

• 1 eggplant, diced
• 2.5 tbs olive oil
• 1 medium red onion, chopped
• 1 red capsicum, diced
• 1 garlic cloves, crushed
• 2 sticks celery finely chopped
• 3 teaspoons baby capers, rinsed
• 200g punnet cherry tomatoes, halved
• 1 tbsp red wine vinegar
• Pinch Sugar
• Basil leaves (4-6)

Method

1. Salt eggplant and leave to drain in a colander for 30 minutes. Rinse and pat dry
2. Add 2 tablespoons oil to a large plan and cook eggplant over high heat until browned. Remove to plate.
3. Add remaining oil and cook onion, capsicum, celery and garlic for 3 – 4 minutes or until softened. Add capers, then eggplant, tomatoes, vinegar and sugar and simmer gently for 3-4 minutes. Season. Tear over basil leaves.

Note - if you can do the capsicum & eggplant on the bbq