Ratatouille
Ingredients
- 300g (1 small) eggplant, cut in 2cm pieces
- 1 small onion, halved, sliced
- 2 cloves garlic, finely chopped
- 2 tablespoons olive or rice bran oil
- 500g zucchini, cut in 2cm pieces
- 250g punnet cherry tomatoes, halved
- 1 small red, orange or green capsicum, cut in 2cm dice
- 1⁄4 cup tomato paste
- 1⁄4 cup chopped basil leaves
- 1⁄4 cup chopped flat-leaf parsley
- 1⁄2 cup shaved parmesan
- crusty bread, to serve
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