Description
This recipe might appear elaborate at first glance. But fear not, for its versatility allows you to adapt and improvise based on what you have in your pantry. Indeed, this recipe is a true kitchen Savior – you can literally empty your veggie drawer at the end of the week and incorporate any leftover produce into this delightful Mediterranean Ratatouille. Waste not, Savor all!
Ingredients
Units
Scale
- 4 Yellow button squash, quartered
- 2 Zucchini, halved and cut into 3cm pieces
- 2 Eggplant, halved and cut into 3cm pieces
- 240g Mushrooms, sliced
- 2 tablespoons Olive oil
- 1 tablespoon fresh Thyme
- Salt and pepper, to taste
- 1 Onion, finely chopped
- 5 Garlic, peeled and crushed
- 1 can Diced tomatoes
- 3/4 teaspoon sugar
- 1 tablespoon Tomato paste
- 1 teaspoon Chilli flakes (optional)
- 1 Lemon, juiced
- 1 can Cannellini beans, rinsed and drained
- 160 g Baby spinach leaves
- 1/2 cup Parsley, leaves picked
- 1/2 cup Fresh basil, leaves picked and torn
Instructions
Preheat the oven to 220°C/200°C fan forced.
- Place cubed eggplant in a colander, sprinkle generously with salt and let it sit for at least 30 min. Blot excess salt with a paper.
- Season the squash, zucchini, and mushrooms. Toss squash, zucchini, mushrooms and eggplant in a roasting pan and drizzle generously with olive oil.
- Roast vegetables for 30 minutes, until just tender. Tossing halfway through. Remove from oven and drizzle with ½ lemon juice, sprinkle with thyme and toss.
- Meanwhile, heat the remaining olive oil in the frying pan over medium heat. Add the onion and cook for 3 minutes. Add the garlic and cook for a further 2 minutes or until softened.
- Add the tomatoes, tomato paste, sugar, chilli flakes, ½ teaspoon salt and lemon juice. Cook for 10 minutes on low heat. Stir in the cannellini beans and cook for a further minute or two until the beans have warmed through.
- Stir the roasted vegetables through the bean mixture and remove the pan from the heat.
- Add the spinach and parsley. Stir through until leaves are wilted. Top with fresh basil and drizzle with little Extra virgin olive oil if desire.
- Serve warm with fresh crusty bread and extra lemon squeeze.
