Ratatouille with Big Red

Rowie Dillon

Cook Time 30 minutes

Servings 4-6

Ingredients

1 tbsp olive oil
2 cloves garlic, finely sliced
1 red capsicum, sliced
1 yellow capsicum, sliced
1 green capsicum, sliced
1 zucchini, cubed
1 small eggplant, cubed
½ fennel, roughly chopped
½ red onion, roughly chopped
1 x 420g can of Heinz Big Red Tomato Soup
½ cup pitted black olives
6 basil leaves
2 sprigs thyme
250ml veg stock
salt and pepper

To Serve
crusty bread

Method

Heat oil in a pan over a medium heat. Add onion and garlic and cook for 2-3 minutes or until translucent. Add fennel, eggplant, red, yellow and green capsicum, zucchini and thyme. Cook for a further 5 minutes.

Pour in Heinz Big Red Tomato Soup, vegetable stock and add basil leaves. Reduce heat and cover. Cook slowly for 15 – 20 minutes, stirring occasionally. Season to taste and stir through olives.

Serve warm with grilled crusty bread.