Don’t let leftovers go to waste! This ratatouille is perfect for using up all of your vegies that have been left in the crisper drawer. Warming and hearty, this is ideal for a rainy day.
Ingredients
Method
Step 1
Heat oil in a large deep, frying pan on medium-high heat. Add eggplant and season. Cook, stirring occasionally, for 5 minutes or until golden.
Step 2
Add onion, garlic, capsicum, zucchini, chopped coriander root and stem. Cook, stirring occasionally, for about 5 minutes or until onions are tender. Stir in tomato paste and spices.
Step 3
Add tomatoes and water (rinse out the cans with the water), chickpeas and bay leaves. Bring to boil. Simmer for 10–15 minutes or until the vegetables are tender and the liquid has reduced.
Step 4
Stir in green beans and chopped silverbeet or kale. Cook for a further 2–3 minutes or until the beans are tender. Season.
Step 5
Drizzle with a little olive oil and serve with coriander leaves.
