Chunky ratatouille

Drum
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
baguette
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Method:

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.

5 TO SERVE

Sprinkle the basil over and serve with the baguette.



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