Ratatouille with Aniseed Myrtle

This is one of our all time favourite dishes when we have a bunch of vegetables we need to use up in the fridge, or we just took a trip to the market. A lot of ratatouille recipes call for fennel, but we’ve opted for Australian grown Anise Myrtle, which has a lovely liquorice flavour like fennel, and is a good source of lutein, folate, vitamin E, and vitamin C.

  1. Preheat the grill to high.
  2. Cut the eggplants into 1cm slices, then place on a baking tray and brush with 1 tablespoon of oil.
  3. Grill for 10 to 12 minutes or until golden brown. Turn the slices over, brush with another tablespoon of oil and grill for 5 to 8 minutes, until golden.
  4. Peel and finely slice the onions widthways, peel and grate or slice the garlic, then deseed and slice the capsicums. Cut the zucchinis into 1cm rounds.
  5. In a large frying pan, heat the remaining oil over a medium heat. Add the onions and cook for 5 minutes, until they begin to soften and turn golden.
  6. Add the garlic and cook for a few minutes, then add the peppers, anise myrtle and courgettes, and cook for 5 to 8 minutes until they begin to soften.
  7. Add canned tomatoes, eggplant and herbes de Provence to the pan. Use a spoon to break up the tomatoes in the pan.
  8. Lower the heat, cover the pan with a lid and simmer for 20 minutes or so, until the vegetables are cooked through. Season to taste.
  9. Serve with some crusty bread to soak up all the delicious juices!

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