serves
6
prep
20 minutes
cook
30 minutes
difficulty
Easy
serves
6
people
preparation
20
minutes
cooking
30
minutes
difficulty
Easy
level
Ingredients
- 80 ml olive oil
- 1 small onion, diced
- 1 tbsp chopped thyme
- 1 clove garlic chopped
- 1 red capsicum, diced
- 1 green capsicum, diced
- 1 medium eggplant, diced
- 1 medium zucchini, diced
- salt
- freshly ground pepper
- 3 tomatoes
- 1 cup crème fraîche
- ½ lemon, juiced
- 2 tbsp diced, pitted black olives
- 6 Niçoise olives (small, like Ligurian olives)
Chilling time 1 hour
Instructions
Heat the olive oil in a pan. Add the onion and thyme and stir on medium heat for 2 minutes. Stir in the chopped garlic, add the red and green capsicums and cook for a few minutes. Add the eggplant, stir for a few minutes, then add the zucchini. Stir well and season with salt and pepper.
Halve the tomatoes and squeeze out the seeds. Discard the tomato seeds, dice the flesh and add to the other vegetables. Stir well and simmer for about 15 minutes or until the vegetables are soft. Transfer to a bowl, allow to cool and refrigerate when cold.
Season the crème fraîche with salt and pepper and whip until almost firm. Add the lemon juice and continue whipping until firm.
Transfer the ratatouille into 6 glasses. Top with diced black olives, pipe the cream on top and garnish with an olive.
Photography by Benito Martin
Styling by Jerrie-Joy Redman-Lloyd
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
