I cook this recipe overnight in a cooling cooker, because I can. You can do it in a very low oven instead.
The perfect ratatouille doesn’t have rubbery eggplant in it. In fact, it’s cooked for so long that it falls apart, making for an unctuous sauce.
- 2–3 tbsp olive oil
- 2 onions, roughly chopped
- 1–2 garlic cloves, crushed
- 1 red capsicum, seeded and chopped into 2 cm dice
- 1 green capsicum, seeded and chopped into 2 cm dice
- 1 large eggplant, chopped into 2 cm dice
- 2 medium zucchini, chopped into 1.5 cm dice
- 2 strips lemon rind, thinly sliced
- 125 g Swiss brown mushrooms, quartered
- 400 g tin chopped tomatoes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat the oven to 120°C.
Heat the olive oil in a large, heavy-based, ovenproof saucepan over low heat and fry the onion for about 10 minutes, but really you can just fry it as long as it takes to chop the other ingredients.