Ratatouille Niçoise

Ingredients

• Eggplant / Aubergine

  1 medium (300 g)

  $0.72

• Zucchini / Courgette

  2 medium (300 g)

  $0.63

• Bell pepper

  1 large

  $0.90

• Onions

  1 large (150 g)

  $0.22

• Garlic

  4 cloves (15 g)

  $0.12

• Tinned tomatoes

  1 tin (400 g)

  $1.10

• Olive oil

  3 tbsp (45 ml)

  $0.29

• Thyme

  1 tsp

  $0.09

• Salt

  1 tsp

  $0.00

• Black pepper

  1/4 tsp

  $0.01

Prices are estimates from our ingredient database and vary by market.

Preparation

1. 1

   Cut the eggplant, zucchini, and bell pepper into bite-sized 2 cm cubes.

2. 2

   Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat, then saute the onions and garlic until translucent.

3. 3

   Add the eggplant and bell pepper to the pot and cook for 6 to 8 minutes until softened.

4. 4

   Stir in the zucchini, tinned tomatoes, dried thyme, salt, and black pepper.

5. 5

   Reduce the heat to low, cover with a lid, and simmer gently for 20 to 25 minutes until all vegetables are completely tender.

6. 6

   Uncover, drizzle with the remaining tablespoon of olive oil, and adjust seasoning before serving warm or at room temperature.