Classic Ratatouille

Seeing my girlfriend have this at a cafe prompted me to cook this Classic Ratatouille for lunch. The original recipe is adapted from Jamie Oliver with some modifications.

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Recipe - Classic Ratatouille

Yields: 3 - 4 servings

INGREDIENTS:

1 yellow onion, cut into wedges

4 cloves of garlic, chopped

2 eggplant (medium size), cut into chunks

1 courgettes, cut into chunks

2 red capsicum (peppers), cut into chunks

4 ripe tomatoes, chopped

1/2 cans (200g) of plum tomatoes

10g fresh basil

a few springs of fresh thyme

1/2 tbsp balsamic vinegar

Salt and pepper to taste

Olive oil

METHOD:

Heat olive oil in a pot or cast iron pot, add in eggplant, courgettes and capsicum and fry for few minutes until soften but not cooked through. You may need to cook in batches if your pot is not big enough. Remove vegetable from the pot.
In the same pot, heat oil, then add in onion, garlic and fresh thyme and saute till aromatic.
Add the cooked vegetables back into the pot, then stir in the fresh tomatoes and can tomatoes together with the liquid.
Season with salt, black pepper and balsamic. Cover the pot and simmer over low heat for 25 - 30 minutes or until the sauce reduced.
Garnish with fresh basil and serve with the bread at your choice.