If you haven't tried ratatoullie before then you need to try this recipe ASAP! It makes for a perfect meal prep recipe as it is so versatile and it is packed with delicious veggies! I added in the harrissa powder to give it a little smokey flavour that adds to the taste. Serve with pasta, rice, or enjoy on toast with a poached egg for breakfast - this make ahead meal can last you for a few days and is one the family will love!
1 medium eggplant
1 red onion
3 cloves of garlic
2-3 Tablespoons Olive oil
1 Tablespoon harissa powder
1 Tablespoon balsamic vinegar
Sea salt & black pepper (to taste)
Bunch of fresh basil (optional)
Cut the zucchinis and eggplant into 2cm thick pieces. Peel and cut the onion into wedges, then peel and mince the garlic. Deseed the capsicums and chop into 2cm chunks. Roughly chop the tomatoes. Pick half the basil leaves and set everything aside.
If you have a griddle pan, I like to char the eggplant and zucchini first, by placing them both on the pan, turning when charred. Remove and set aside. (if you don't have a griddle pan skip this step and go straight to step 3).
Heat 2 tablespoons of oil in a large pan or saucepan over a medium heat, then add the zucchini, eggplant, and capsicum (you may need to do this in batches) and fry for around 5 minutes, or until golden and softened, but not cooked through. Remove from the heat and spoon the cooked veg into a large bowl.
Add the pan back to the heat and add the onion, garlic and harissa with another drizzle of oil, if needed. Cook for 10 to 15 minutes, or until softened and golden.
Return the cooked veg to the pan and stir in the fresh tomatoes and passata, then mix in the balsamic and a pinch of sea salt and black pepper.
Mix well, then cover the pan and simmer over a low heat for 30 minutes, or until sauce is reduced to a sticky consistency.
Finely grate in the lemon zest and adjust the seasoning, then add in the torn basil leaves (optional). Serve with pasta, rice, a poached egg, side salad, or some nice sourdough bread.