Vegetarian Ratatouille Dinner Delight Recipe

About this recipe

A hearty and flavorful vegetarian ratatouille, perfect for dinner. Packed with fresh vegetables, herbs, and a touch of Romano cheese, this dish is both comforting and nutritious.

Ingredients

• 500 g Organically Grown Small Brinjal
• 250 g Organically Grown Green Capsicum
• 250 g Zucchini Yellow
• 400 g Pastazara Finely Chopped Tomatoes
• 100 g Garlic - Single Clove
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 500 ml Bertolli Extra Virgin Olive Oil
• 16 g Orika Oregano

Instructions

1. 1. Cube the eggplant and sprinkle with 1 teaspoon of salt. Set aside for 15 minutes to draw out moisture.
2. 2. Slice the green capsicum, green pepper, zucchini, and tomatoes into bite-sized pieces.
3. 3. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the green capsicum and green pepper, sautéing for 5 minutes until softened.
4. 4. Pat the eggplant dry with a paper towel to remove excess moisture. Add the eggplant to the skillet and cook for another 5 minutes, stirring occasionally.
5. 5. Add the zucchini and garlic to the skillet, cooking for 3 minutes until slightly tender.
6. 6. Stir in the tomatoes, 1 tablespoon of oregano, and 1 tablespoon of oregano. Cover the skillet and let the mixture simmer on low heat for 30 minutes, stirring occasionally.
7. 7. Just before serving, drizzle a small amount of olive oil over the ratatouille for added flavor.
8. 8. Serve the ratatouille warm as a standalone dish or with crusty bread for a complete meal.