A french classic and a dish I grew up on. I have so many beautiful memories of mum cooking this ratatouille. We would spend all day Sunday preparing the vegetables and making enough for the whole neighbourhood. It is one of those dishes that everyone loves and your body is no exception.
1 medium leek
2 red capsicum
4 squash or 2 zucchini
2 gloves of garlic
2 tsp of sweet paprika
1 tsp coriander seeds
1 tsp of cumin seeds
2 tsp of fresh thyme
celtic salt and pepper
Preheat oven to 180 degrees
Slice the eggplant into large rings. Place onto a clean tea towel and sprinkle with salt. Leave to ‘bleed’ (gets out the bitterness of the eggplant) for about 10 minutes.
While you’re waiting, place the whole capsicum in the oven on a baking tray.
On a separate lined tray, add the sliced tomato (chunky) and sliced squash (quartered), drizzle with melted coconut oil and season with salt and pepper. Place in oven.
The eggplant should be done now. Wash, slice into large bite size chunks (they will shrink), drizzle with melted coconut oil and season with salt and pepper. Place in the oven on a lined baking tray.
Leave everything in the oven for 30- 35 minutes, or until cooked.
Sautee the leek and garlic in coconut oil until soft in a large pot. Add sweet paprika, coriander seeds and cumin seeds, stirring for 2 minutes before adding 1/4 cup of water. Stir through all the ingredients, and let it simmer for 10 minutes. Season as desired.
You can also add roasted sweet potato or roasted pumpkin.
Option: serve with quinoa, roasted broccoli and roast potato, sprinkle of sesame or homemade chutney.