French Provencale Ratatouille
From: Wendy

A different ratatouille mix that is very flavourful. I sometimes find rataouille can be very ordinary but this one is not!

SERVES 4

• 1 tablespoon olive oil
• 1 onion, chopped
• 1 garlic clove, chopped
• 2 medium eggplants, salted rinsed and cut into 1 . 5cm dice
• 1 red capsicum, seeded and cut into 1 . 5cm dice
• 2 medium zucchini, halved and cut into 1 . 5cm dice
• 2 medium tomatoes, deseeded and cut into 1 . 5cm dice
• 1 tablespoon red wine vinegar
• 1/4 cup vegetable stock
• 1-2 tablespoon French mustard
• 1 tablespoon flat leaf parsley, chopped
• salt and pepper

Heat olive oil in frying pan.

Saute onion for 2 minutes.

Add garlic and cook 1 minute.

Add eggplant and capsicum and cook 5 minutes.

Add zucchini, tomatoes, vinegar and stock.

Season, reduce heat to slow simmer and cover.

Cook 15-20 minutes.

Just before serving stir through mustard (as much as you like) and chopped parsley and additional seasoning if desired.