Ratatouille with a twist!

INGREDIENTS:

• ~2Tbsp Extra Virgin Olive Oil

• 1 brown onion

• 3 cloves of garlic

• 1 medium eggplant

• 1 large zucchini

• 1 red capsicum

• 1 yellow capsicum

• 1 fresh tomato

• 400g canned cannellini beans

• 400g canned tomatoes

• 2 Tbsp red wine vinegar

• 3 sprigs of fresh thyme (or 1 Tbsp dried)

• 1 Tbsp fresh oregano (or dried)

• 1 Tbsp fresh basil (or dried)

• 1 Tbsp fresh parsley (or dried)

• salt and pepper

• Crusty bread to serve (I love sourdough)

METHOD:

1. Pre heat oven to 220 degrees Celsius

2. Roughly dice all vegetables

3. In a fry pan /pot, heat oil and cook onion and garlic on medium heat until translucent. Then add eggplant, zucchini, capsicum, beans and tomato cook for another 5 minutes until vegetables are tender, then add red wine vinegar.

4. Add canned tomatoes, using the 400ml can, add water, then herbs, salt and pepper and cook for another 5-10 minute stirring frequently.

5. Transfer the pot/pan to oven. Cook in oven for 20-30 minutes or until vegetables are soft and tender

6. Serve with crusty bread, pasta or other carbohydrate of choice.

   Perfect for breakfast, lunch or dinner!