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Olive ratatouille recipe
- Cuisine: Modern Australian
- Serves 4
For a twist on the classic ratatouille, the trick here is not to overcook the vegetables. Excellent served with grilled swordfish or tuna.
Ingredients
2 small eggplants, dicedSalt
Oil for cooking
1 onion, diced
2 small zucchini, diced
Salt and freshly ground black pepper
2 cloves garlic, crushed
4 roma tomatoes, diced
90 g (1/2 cup) kalamata olives, pitted and halved
1 tbsp tomato paste
2 tbsp chopped basil leaves
Preparation
Sprinkle the diced eggplant with salt and allow juices to bead. Rinse well and pat dry.Heat a saucepan over a medium–high heat.
Add a generous splash of oil and the onion, eggplant and zucchini.
Stir and cook for 5 minutes, or until soft.
Add garlic and stir well, followed by the tomatoes, olives and tomato paste.
Bring to the boil, reduce to a simmer, then cover and cook for 20 minutes, stirring occasionally.
Check seasoning, add basil and serve.
If you enjoyed this Olive ratatouille recipe then browse more Modern Australian recipes, vegetarian recipes, healthy recipes, vegetarian recipes and our most popular hainanese chicken rice recipe.
Modern Australian Restaurants
Displaying 10 of 594 Modern Australian Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Valentino's | Northbridge | |
| 2. | Smithfield Tavern | Smithfield | |
| 3. | Benny's Bar & Cafe | Fremantle | |
| 4. | Arch Rival | Palmerston | |
| 5. | Stirling Hotel | Stirling | |
| 6. | Mahogany Inn | Mahogany Creek | |
| 7. | Morning Star Estate | Mt Eliza | |
| 8. | Anise | City | |
| 9. | Artespresso | Kingston | |
| 10. | The Boat House by the Lake | Barton |
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Avoiding sticky pasta
To avoid sticky pasta cook in a large pot of rapidly boiling salted water (5 to 6 litres of water to every 500 grams of pasta). Giving the pasta a good stir in the first couple of minutes is also crucial to help avoid sticking.
Glossary
Mustardseed Oil
The oil of the mustard plant, this healthy oil has a pleasant nutty flavour and is traditionally used to make Indian curries, pickles and relishes but can be adapted to suit any dish using raw or cooked oil.
