Easy Ratatouille

Since I am often feeding just myself, I can afford to let my taste buds roam and  have found that I am coming more and more to having just vegetarian meals.  This is not some altruistic wish for the welfare of animals but a combination  of two factors:  convenience and digestion.

For quite some time now I have struggled with digesting red meat and find it just does not sit well giving me gas and other unpleasantness.  I still eat red meat but now with moderation.  This ratatouille takes about 40 minutes and is super easy.  The leftovers heat well and will last me for a couple of evening meals and a lunch.  It can be served in the traditional fashion over pasta or even couscous, or even potatoes roasted in duck fat.

For a different twist, try roasting in the oven for about 40 minutes in a large roasting dish.  Try not to crowd the dish to allow some browning to occur.

Ingredients

1/4 cup olive oil
2 onions sliced
3 capsicums sliced into 2cm squares
2 medium eggplants diced into 1.5cm cubes
2 zucchini, diced into 1.5cm cubes
4 cloves garlic crushed
800 grams tomatoes, chopped
1 tablespoon minced fresh thyme
salt and pepper
1/4 cup chopped fresh basil

Method

Heat the olive oil over a medium heat in a large saucepan.  Add the onions and soften.

While the onions cook, dice the capsicums and add to the pot, stirring well.

Dice then add the eggplant, making sure that everything is coated in oil.  Stir regularly to ensure that the eggplant does not burn while the eggplant softens.

Add the diced zucchini and cook until softened, then add the garlic and tomatoes, stirring well.

Add the thyme and salt and pepper, stir and cook for two minutes.

Turn down the heat to a simmer and cook for 40 minutes covered.

Add the basil and serve.

Serves  4 to 6