Ratatouille with Buffalo Mozzarella

Cook Time 30 minutes

Servings 2

Ingredients

1 ball buffalo mozzarella

2 tbsp extra virgin olive oil

1 small red onion, diced

1 red capsicum, diced

1 eggplant, peeled and diced

1 zucchini, diced

1 ripe tomato, chopped

1 garlic clove, finely chopped

1 bouquet garni (1 bay leaf, 3 sprigs of parsley and thyme)

Salt and pepper

Char grilled sourdough bread, to serve

fresh basil, to garnish 

Method

Place a large sauté pan on medium heat. Add oil and cook the onions and capsicum for a few minutes.

Now add the remaining vegetables, bouquet garni and garlic and season with salt and pepper. Now reduce the heat, cover and cook for about 20-25 minutes, stirring from time to time until the vegetables are tender. Cool to room temperature.

Serve with torn buffalo mozzarella, basil and bread.