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Easy Ratatouille

For the ratatouille
1 can of diced tomatoes, one diced red capsicum, one large onion chopped,
a tablespoon each of dried raisins or sultanas/raisins and capers. Beef or chicken stock say 500ml, a cup of red wine, 2 bay leaves, chopped rosemary and parsley, salt and pepper. 

METHOD FOR THE RATATOUILLEStrictly speaking this is not really Ratatouille, but more of a Spanish take on it, as it has no soggy Zuccinis or Egg Plant slices as they become too soft and yucky when cooked for ages. This recipe is much cleaner, easier to make and much, much tastier..so try it and see...it also keeps for days on the kitchen top and may be used for other things such as pizza topping (instead of tomato sauce), put into burgers for flavour, or used as the base for Shepherd's Pie the next day. It is great eaten on its own with bread for lunch as well.

So, gently fry the chopped onion, garlic and red capsicums for about ten minutes in some olive oil and then add the herbs, fry for one minute, add the other ingredients and bring to the boil. Turn heat right down and simmer for an hour or so. Put more or less stock in to get the right consistency. Check for seasoning...if bland put in some stock powder or a little Soya Sauce or Worcestershire Sauce. The end result should be thick and full of flavour. Reduce, stirring,over a high heat if necessary.