Pronounced 'Rat-a-tooee', this Provençal French dish of stewed vegetables is really versatile; you can eat it on its own or it goes beautifully with grilled meat, chicken or fish. You can put it in an omelette for a healthy lunch or pile it on crusty grilled bread topped with olive oil and basil.
You can even name a movie after it with a really cute and culinarily-gifted Rat who teachers a bumbling, red-headed, loveable idiot how to cook traditional French cuisine ;-)

You will need...
1 brown onion, peeled
1 celery stick
1 large zucchini
1 medium sized eggplant
1 small red capsicum, de-seeded and membrane removed
1 tin peeled Italian tomatoes, drained of excess liquid
2 cloves garlic
2 tbs olive oil
1 tbs red wine vinegar
1 sprig marjoram/thyme/rosemary (any woody herb will do)
1 bay leaf
Salt & Pepper

1. Cut your onion, celery and capsicum into large Macedoine (refer to my Minestrone for a cutting guide), crush your garlic
2. Top and tail the zucchini and eggplant, then cut into 1.5cm cubes, chop the tinned tomatoes up roughly.
3. In a frypan or saucepan, add the olive oil and sweat off the onion, celery, garlic and capsicum over a medium heat for 1 minute.
4. Add the remaining ingredients all together and stir well to combine. Cover, and continue to cook on medium-low for 10-15 minutes until zucchini and eggplant are soft and stew looks thickened.
5. Serve however you like with a drizzle of olive oil.. I served it with some seared lamb backstrap and a nice glass of red wine ♥


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