Chunky ratatouille

4-6 servings Prep: 15 mins, Cooking: 45 mins

This can be enjoyed as a meal or served as a side dish with chicken, steak or braaied meat.

By DRUM April 02 2019
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Ingredients (16)

30 ml fresh chillies — 573
2 red onion — chopped
2 fresh thyme — sprigs
4 garlic — cloves, crushed
2 brinjals — cut into chunks
1 red pepper — diced
1 yellow pepper — cubed
8 courgettes — baby, chopped
30 ml tomato paste
820 g tomatoes — chopped
10 ml sugar
lemon — zest and juice
salt and freshly ground black pepper
250 g baby tomatoes
fresh basil — handful
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Preheat the oven to 230°C.

1 Heat the oil in a large pan or shallow saucepan.

Fry the onions, thyme and garlic for 5 minutes.

Add the brinjals and stir-fry for another 5 minutes.

2 Add the peppers and baby marrows and stir in the tomato paste.

3 Add the canned tomatoes and let the mixture simmer for 15 minutes,stirring occasionally to prevent burning.

4 Add the sugar, lemon zest and juice and season with salt and pepper.

Add the baby tomatoes,mix and transfer to an ovenproof dish.

Bake for 15 minutes.


Sprinkle the basil over and serve with the baguette.

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