Alison’s “I Have Leftover Ratatouille in the Refrigerator”

“unctuous”

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Slice 1 large brown onion, 1 red and 1 yellow pepper (capsicum) and saute in a large pan in a good glug of olive oil.

Step 2

When they are soft, remove from the pan.

Step 3

Meanwhile slice 2 zucchini and 1 eggplant, add some more oil to the pan and then soften the zucchini and eggplant in it.

Step 4

Meanwhile skin 2-4 large tomatoes (if you can be bothered!) and roughly chop. You may want to remove the cores and seeds as well. Finely slice 1-2 cloves of garlic.

Step 5

Once the zucchini and eggplant are softened (I likely them slightly browned) add the onion and pepper mix back to the pan and add the tomatoes and garlic. Also add one bay leaf and some sprigs of thyme. Season well.

Step 6

Simmer uncovered until soft and unctuous and then add a handful or two of chopped parsley. You may need to add a little liquid if it starts to catch – water or wine is fine!