Monday, June 20, 2011

Rappatootie (ratatouille)

This is a williworld favourite for sure! Think you all know how to make it and we all add our own little twists but here's my most recent version.

1 Eggplant
4 Zuccini
2 Red Capsicums
500g Button mushrooms
Lots of garlic!
1tsp harissa
Olive oil

Chop all the vegies up into small bite size pieces, add oil, chopped garlic and harissa to large pot and sauté, then add all your vegies. Simmer on low heat with the lid on, stirring occasionally for around 30mins or until vegies have cooked. Add salt and pepper to taste. Serve with toasted Turkish bread spread with mayo and harissa :) Enjoy!

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