Ingredients
– 2 small eggplants of any variety, sliced
– 2 tbsp salt
– 2 red onions diced
– 250g sliced mushrooms
– 2 zucchinis diced
– 2 tomatoes diced
– 2 capsicum diced
– 1 tin of canned tomatoes
– 1 tin of tomato puree
– Juice of half a lemon
– Cooked rice, to serve
– 1 tbsp vegetable oil
Method
– Salt the eggplant slices for around ten minutes, then rinse off the salt.
– Saute onions in vegetable oil until translucent, add all other
vegetables, cook until soft.
vegetables, cook until soft.
-Add tinned tomatoes and lemon juice and cook
on a low heat for approximately 45 minutes, or until sauce is reduced.
on a low heat for approximately 45 minutes, or until sauce is reduced.
– Serve on a bed of rice.
Meat-free May – Healthy Ratatouille with Rice Recipe