Along with Bolognese Sauce this is another recipe that I make in large quantities and freeze. It's simple to make and fits in well with my bulk cooking and freezing creed. It's all about eating well, even when we're busy and tired. This lovely concoction is a nutritional hit and I freeze it in usable quantities for easy meals. Ratatouille can be combined with cooked pasta for a chunky, fresh, vegetable sauce. I also use it in my vegetarian lasagne. I puree it down and use it as a base for Kofta or on top of pizza bases. You can add a tin of drained and rinsed chick peas and serve it on top of rice. So very versatile and that's what I like in my kitchen!


Ratatouille
2 large red onions, chopped into wedges
2 large carrots, sliced
2 large zucchinis, sliced
2 red capsicum, chopped into chunks
2 yellow or green capsicum, chopped into chunks
1 medium eggplant (or 2 smaller ones) chopped into chunks (optional)
4 tablespoons olive oil
2 cloves garlic, crushed
1 tin diced tomatoes
1 tablespoon tomato paste

Preheat oven to 180°C.

Toss the vegetables with oil, herbs, and garlic and season with salt and pepper. Roast in a large dish for 35 minutes, turning occasionally. In a large saucepan, warm the tomatoes with the tomato paste and gently stir through the roasted vegetables.

Use For:

• Lasagne
•  Serve as a side dish of vegetables
• Pizza Topping
• Add a tin of drained and rinsed chick peas and serve with rice as a complete meal.
•  Puree and cook with mince for a nutritious Bolognese sauce (good for kids who won't eat vegies) or use as a sauce to top pizzas.