Ratatouille

Since I'm gonna be away for 10 days, I figured I better empty out my fridge because everything in there were fresh vegetables that would not wait for my return. I had eggplants, zucchinis, tomatoes, capsicums, mushrooms, onions, garlic....what to do?

Make Ratatouille of course! The French girls here thought it was a good idea too, so here goes my own spin on it.

1. Chop up the onion and garlic and set aside. Chop up the tomatoes and set aside. Chop up the zucchini, eggplants, capsicums, mushrooms and set aside.
2. Heat up some oil and saute the onions and garlic until nice and fragrant, then throw in all the vegetables except the tomatoes. Keep mixing until the vegetables go tender and you see that all the water is being released from them.

3. Throw in the tomatoes and mix well. At this stage, you can also add in some tomato paste if you feel that your tomatoes are not flavourful enough of if you want a thicker base, but the paste is optional. Then season with basil (I used dried), cumin powder (for a touch of indian), chilli powder, salt and pepper. And keep mixing until everything is well incorporated.
4. Cover and let it simmer for about an hour.
5. This is what you will get...
You can cook it for longer until you get a thicker base, its really up to you :)
This is how I ate my ratatouille...
With low fat yogurt on the side and 3 Swedish wheat crackers. Guilt free and delish!

I decided to freeze the entire pot of ratatouille so that I will not have to cook for 2-3 days once I return. Yup, I made THAT much!