Chunky ratatouille

How to make Chunky ratatouille recipe - Swap the Swiss chard for spinach or even Savoy cabbage. Ratatouille Chunky recette

SERVES 4

Ingredients:
1 tbsp olive oil
1 onion, finely chopped
1 bay leaf
2 garlic cloves, thinly sliced
1–2 tsp dried oregano
pinch of fennel seeds
1 eggplant, cut into chunks
½ cup dry red wine
2/3 cup tomato juice
2 small zucchini, cut into chunks
3 tomatoes, coarsely chopped
large handful of Swiss chard leaves
sea salt and freshly ground black pepper
freshly chopped flat-leaf parsley leaves, for garnish

Method:
1 Heat the oil in a large saucepan over low heat. Add the onion, a pinch of salt, and the bay leaf, and cook for 5 minutes until the onion is soft.

2 Add the garlic, oregano, fennel seeds, eggplant, and wine. Let bubble for a minute, then add the tomato juice. Cook for about 10 minutes or until the eggplant is soft.

3 Now add the zucchini and chopped tomatoes, and cook for 5–10 minutes longer. Stir in the Swiss chard, and cook until all the vegetables are tender. Taste, and season if needed.

4 Garnish with the parsley, and serve hot with fluffy rice or crusty bread and a salad.

Cook’s NoTEs:
Chop the vegetables smaller if you prefer; the ratatouille will stew down a little quicker.

Chunky ratatouille