Ratatouille

[Guest guest]

Ratatouille

 

 

2 tablespoons (8 tsp) oil

1 red onion, chopped

2 cloves garlic, crushed

4 tomatoes, chopped (-OR- one 425 g [15 oz] can)

2 zucchini, sliced

2 small eggplant, sliced

1 red capsicum (bell pepper), seeded and sliced

1 green capsicum (bell pepper), seeded and sliced

2 teaspoons vegan bouillon powder

2 cups warm water

2 tablespoons (8 tsp) tomato paste

salt and freshly ground black

pepper to taste

black olives

 

 

1. Heat oil in a large saucepan. Saute onion and garlic until onion is

tender.

 

2. Stir in tomatoes, zucchini, eggplant, capsicum, combined stock

powder and water, tomato paste and seasonings.

 

3. Bring to the boil, stirring. Reduce heat. Simmer, uncovered, for 15

to 20 minutes or until mixture is thick and tender.

 

4. Add olives and serve with crusty GF bread as a meal in itself or as

a meal accompaniment.

 

 

Serves 4.