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Spanish Ratatoulli

Spanish Ratatoulli

A beautiful combination of fresh vegetables from your garden. Accompanied well with a breast of chicken or grilled meat.

Prep time: 30 minutes
Cooking Time: 45 minutes
Serves: 6–8

2 large zucchini
2 baby squash
2 red onions
1 large eggplant
2 red capsicum
2 green capsicum
2 yellow capsicum
olive oil, for frying
10 garlic cloves
2 hot chillies, seeded
1 bunch thyme
1 bunch parsley
1 bunch oregano, leaves only
1 bunch chives
1 tablespoon sherry vinegar
juice of 1 lemon
salt and pepper

  • Cut all vegetables into small dice. Heat a little oil in a large deep frying pan. Add zucchini and cook, stirring, until golden brown. Transfer to a large bowl. Repeat with remaining vegetables, frying separately and adding more oil as necessary.
  • Finely chop garlic, chillies and herbs. Add to vegetable mixture with vinegar and juice. Season.
  • Serve warm or cold.