Pan-fried Ratatouille
Pan-fried Ratatouille



  • 1 onion, diced
  • 1 tsp chopped garlic
  • 3 tbsp olive oil
  • 1 eggplant, diced
  • 1 zucchini, diced
  • 1 red capsicum, diced
  • A pinch of chilli powder
  • 2 tomatoes, peeled and diced
  • 1 tbsp coriander leaves, chopped
  • 1 tsp saffron, soaked in warm water
  • A squeeze of lemon
  • Salt and pepper
  • Put a little oil in your best frying pan, and soften the onion and garlic over a medium heat. Add the eggplant, zucchini, capsicum, and chilli powder, and stir fry for 5-10 minutes to cook everything through.
  • Stir in the chopped tomatoes, and cook for a further five minutes. Add the saffron, the lemon, the coriander, and plenty of seasoning, and serve with rustic warm bread or as a side dish.
30 mins
4 serving

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