Ratatouille with Naan

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Ingredients

  • 3 Mission Garlic & Herb Naans
  • 1 Zucchini, diced into small cubes
  • 1 Egg plant, diced into small cubes
  • 1 Green capsicum, diced into small cubes
  • 1 Red capsicum, diced into small cubes
  • 10 Spanish olives or black pitted olives
  • 1 large Onion, chopped
  • 6 cloves Garlic, minced
  • 1 can Crushed Italian tomato
  • 1 tbsp Tomato paste
  • ¼ cup Olive oil
  • 1 cup Water
  • A bunch of Fresh basil, chopped
  • 2 tsp Oregano
  • Salt, sugar and crushed black pepper to taste

Instructions

 

  1. In a pot, heat olive oil and sauté onions with garlic until soft.
  2. Add zucchini, eggplant, capsicums and olives into the pot and fry for another 10 mins on medium heat.
  3. Add crushed tomato, tomato paste and water. Leave to simmer.
  4. Wait till all liquid is absorbed by the vegetables and stew is thickened.
  5. Add basil and season well with oregano, salt, sugar and black pepper.
  6. Serve stew with Mission Garlic and Herb Naans.

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Ratatouille with Naan Preparation Time: Total time: Serves Ingredients: 3 Mission Garlic & Herb Naans 1 Zucchini, diced into small cubes 1 Egg plant, diced into small cubes 1 Green capsicum, diced into small cubes 1 Red capsicum, diced into small cubes 10 Spanish olives or black pitted olives 1 large Onion, chopped 6 cloves Garlic, minced 1 can Crushed Italian tomato 1 tbsp Tomato paste ¼ cup Olive oil 1 cup Water A bunch of Fresh basil, chopped 2 tsp Oregano Salt, sugar and crushed black pepper to taste Instructions:

 

  1. In a pot, heat olive oil and sauté onions with garlic until soft.
  2. Add zucchini, eggplant, capsicums and olives into the pot and fry for another 10 mins on medium heat.
  3. Add crushed tomato, tomato paste and water. Leave to simmer.
  4. Wait till all liquid is absorbed by the vegetables and stew is thickened.
  5. Add basil and season well with oregano, salt, sugar and black pepper.
  6. Serve stew with Mission Garlic and Herb Naans.
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