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Ingredients
2 red capsicum, chopped into 5cm pieces
2 green capsicum, chopped into 5cm pieces
2 yellow capsicum, chopped into 5cm pieces
2 zucchini chopped into 5cm pieces
2 eggplant, chopped into 5cm pieces
8 medium button mushrooms cut into quarters
4 clove of garlic, crushed
10 tomatoes
2 Spanish onion, cut into segments
4 tbsp extra virgin olive oil
¼ bunch of basil
Salt and pepper
Method
Heat a large fry pan (with a tight fitting lid,) and pour in the olive oil and allow to get hot before tumbling in the eggplant and frying for 5 minutes.
Add the mushrooms (and another splash of olive oil if needed) and cook until just starting to turn brown then add the capsicums, onions, garlic and zucchini.
Score the tomatoes and place into rapidly boiling water for 10-12 seconds, remove from the water, allow to cool then peel the skin off and set aside.
Cut the peeled tomatoes into quarters and add to the rest of the vegetables.
Place on a lid and simmer for 20-30 minutes until the ratatouille is saucy and the vegetables are just soft, then tear the basil into the ratatouille just before serving.
Tomato stock
Place the tomato skins and vines (I used vine ripened tomatoes) into the blanching water and bring to a boil, turn down to a simmer for 1 hour then strain, allow to cool and refrigerate for later use (this will keep in a sealed container in the fridge for about a week.
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