Vegetarian? Welcome to your new pantry staple.

Thank you to our friend, Ian Low, The Silver Chef for this recipe.

Get all the ingredients at www.honestbee.com!

Classic ratatouille
Serves 2
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Ingredients
  1. 1 Yellow onion
  2. 1 Whole tomato
  3. 1 Zucchini
  4. 1 Yellow squash
  5. 1 Aubergine
  6. 1/2 Cup white wine
  7. 100g Parmesan cheese
  8. 100g Chopped parsley
  9. Olive oil
  10. Salt & Pepper
Instructions
  1. Finely dice the onions and tomato. Chop the zucchini, squash and aubergine into 2cm - 3cm chunks.
  2. In a standard frying pan, heat up the pan with a some olive oil. Once the oil is hot, add in the diced onions and let it sweat. Roughly 5 minutes on medium heat.
  3. Once the onion has been turned translucent, add in the white wine and let it reduce for a few minutes until the alcohol is removed.
  4. Add in the diced tomatoes and let it simmer for a few minutes, or until the tomatoes are soft. At which point, there should be an increase of liquid from the tomatoes.
  5. Add in the zucchini and squash first as these root vegetables take longer to cook. Stir and mix well for a few minutes. Add in the aubergine and stir with the rest of the vegetables. Do not overcook the aubergine as they will turn dark when they get soft.
  6. Preheat your oven to 200C for 5 minutes.
  7. Add in the shaved parmesan to your vegetables on the top. If you prefer to have a more cheesy crust, you can always add more than the stipulated amount.
  8. Put the entire pan into the preheated oven and let it bake for about 20 minutes, or until the cheese forms a golden crust.
  9. Once the cheese has turned golden brown, remove from the oven and let it rest for a few minutes as it will be piping hot at this stage.
  10. Garnish with some chopped parsley and serve. Enjoy!
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