Spicy Ratatouille

A great vegetarian classic.


4 tomatoes

3 tbs Pukara Estate Chilli Extra Virgin Olive Oil

1 large onion, chopped

1 red capsicum, diced

1 yellow capsicum, diced

1 eggplant, diced

1 tbs tomato puree

Half tbs chopped fresh thyme

2 tbs torn fresh basil leaves

2 garlic cloves, crushed

2 tbls Pukara Estate Harissa and Olive Relish

40mL Pukara Estate Red Wine Liqueur Vinegar


Score a cross in the base of each tomato and plunge into a bowl of boiling water for 20 seconds. Peel the skin from the tomatoes and discard.

Chop the tomato flesh into medium dice, set aside. Heat the Chilli oil in a deep frying pan over medium heat and add the onion. Cook for 2-3 minutes then add both capsicum and cook for a further 5 minutes. Transfer the onion and capsicum to a plate and set aside. Add the eggplant to the pan and cook over medium heat for 5-6 minutes.

Return the onion and capsicum to the pan and stir in tomato puree. Add thyme, tomatoes and olive relish. Reduce heat to low, cover and cook for 15 minutes, stirring occasionally.

Stir in the basil, garlic and red wine vinegar and season to taste. Serve warm either on its own or with roast meat or fish.