1 enormously large Egg plant cut into 1 cm slices
3 medium size zucchinis cut into coins
1 large red onion sliced
2 red capsicum cut into cheeks
2 cans of chopped tomatoes
1/2 cup of grated cheese.
Sauté onions in a table spoon of olive oil, then ...
|I ever so lightly pre cook the egg plant and capsicum in my |
toasted sandwich press - brush with olive oil and closed lid for a few mins.
|Starting with the egg plant, layer ingredients into dish |
(don't pre cook the zucchini it turns to slush.)
|Another layer of egg plant to finish off|
|Pour over the two cans of chopped toms and sprinkle with the cheese.|
|Bake at 180 until the cheese is golden, serve with what ever you like. |
Tonight we are having ours with crusty bread and roast Lamb.
I also love these ratatouille left overs as a pasta sauce, it goes really well with a chunky spiral pasta.