Ratattoo
Serves 6 - 8
2 or 3 miniature eggplant,
cut in bite-sized pieces
2 or 3 small zucchini,
cut in bite-sized pieces
1 large onion, finely sliced
2 or 3 cloves of garlic, crushed
1 red capsicum
Handful leaves of Chinese greens
(tatsoi, bok choy)
2 or 3 good salad tomatoes
3 tbsp extra virgin olive oil
2 tsp ground coriander
1 tsp ground powdered fennel
2 tbsp fresh oregano,
chopped finely
A few leaves basil,
chopped finely
3 cups cooked rice, white or
brown, long or short grain
3 or 4 tbsp pine nuts
Heat the oil in a large pan or wok over medium heat and add coriander and
fennel and heat for one minute. Add the onions and eggplant. Cook for
five minutes. Then add the capsicum and cook for 2 or 3 minutes.
Stir in the zucchini and garlic and cook for 2 or 3 minutes. Add Chinese
greens and oregano and cook for 2 or 3 minutes. Finally add the tomatoes
and basil, which should be just warmed through. Cover and simmer for
a few minutes. Not too long - the vegetables should still have some crunch
in them. Uncover, add some black pepper and stir in the rice and nuts.
Garnish with fresh basil.Degree of difficulty:Low
Keepability: Keeps for a couple of days
in the refrigerator.
Serve hot or cold.
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