Ratatouille

Our Ratatouille is a deliciously humble side dish or makes as a flavoursome vegetarian option.


Ingredients

  • 2 eggplants
  • 2 zucchini
  • 4 tomatoes
  • 2 red onions
  • 1 yellow capsicum
  • 1 green capsicum
  • 1 red capsicum
  • Half bunch basil
  • 4 garlic cloves chopped finely
  • 1 bottle of tomato passata
  • 1 tbs fresh oregano
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • Olive oil
  • Salt and pepper

 

Method

  1. Preheat oven to 180C.

  2. Wash vegetables and slice into 1cm thick slices. Place to the side.
  3.  In a Bessemer frypan place 1 tbs of olive oil and lightly fry garlic and oregano until fragrant. Add passata sauce and slowly simmer.
  4. Arrange sliced vegetables into the sauce beginning at the outer edge and working your way into the middle of the pan. Make sure the vegetables are tight and secure as they will shrink slightly whilst cooking.
  5. Drizzle a little extra olive oil over the vegetables and sprinkle with dried herbs.
  6. Cover with a Bessemer lid and bake for 40-45 mins until vegetables are softened. 
  7. Remove lid and bake for a further 10-15 mins to slightly crisp the tops of the vegetables.
  8. Garnish with fresh basil.

 

 

Recommended Bessemer Cookware?

For this recipe, we recommend you use the Bessemer Black Frypan 28cm as featured in this recipe for best results!