Halal Ratatouille With A Twist Recipe

About this recipe

A hearty and flavorful vegetable dish perfect for dinner, featuring a medley of sautéed vegetables and aromatic herbs, topped with Romano cheese for a satisfying finish.

Ingredients

• 500 g Organically Grown Small Brinjal
• 250 g Organically Grown Green Capsicum
• 250 g Zucchini Yellow
• 400 g Pastazara Finely Chopped Tomatoes
• 500 ml Bertolli Extra Virgin Olive Oil
• 50 g Italian Basil Leaves (Tulshi Paan)
• 80 g Knorr Vegetables Stock Cubes
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 30G Primi Piatti Thyme Flakes
• 150 g Spring Onion (Kandychi Path)

Instructions

1. 1. Cube the eggplant and sprinkle with 1 tsp salt. Set aside for 20 minutes to draw out moisture.
2. 2. Slice the spring onion, green pepper, zucchini, and tomatoes into bite-sized pieces.
3. 3. Heat 2 tbsp olive oil in a large skillet over medium heat. Add the spring onion, green pepper, zucchini, and tomatoes. Sauté for 10 minutes until softened.
4. 4. Drain the water from the eggplant and add it to the skillet with the other vegetables. Stir well.
5. 5. Add 1 tbsp basil, 1 tbsp thyme, and 1/4 cup vegetable stock to the skillet. Cover and simmer for 30 minutes, stirring occasionally.
6. 6. Remove the lid and sprinkle 4 tbsp grated cheese over the vegetables. Cook for an additional 5 minutes until the cheese melts.
7. 7. Serve hot as a main dish or alongside crusty bread for a complete meal.