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Quick Ratatoille




Source of Recipe


made it up






Recipe Introduction


Vary it as wanted. Something green like basil or oregano leaves or baby spinach would be nice in it. Makes great leftovers to take to work.





List of Ingredients



• olive oil (lots of it)
  
• 1 eggplant, cubed
  
• 1 onion, chopped
  
• 4 cloves garlic, chopped
  
• 1/2 red capsicum, chopped
  
• 6 mushrooms, sliced
  
• 5 tomatoes, chopped
  
• 1 tbsp (you heard me) dried basil...ok you can use less I guess
  
• salt
  
• pepper
  
• mild paprika
  
• cinnamon (optional)
  
• 3/4 cup white wine
  
• gluten free pasta
  
• LSA
  






Instructions



1. Toss eggplant cubes with salt, paprika, cinnamon. Heat wok. Add quite a lot of olive oil (a puddle) and fry eggplant in 2 batches, set aside (if there is oile to be drained off, reuse it to cook other veg)
   
2. Add oil to pan. Stir onion and garlic until fragrant. Add capsicum and basil and stir well until it wilts slightly. Add mushrooms and toss over heat for 1 minute.
   
3. Add a grinding of pepper and the tomatoes. Toss quickly then pour in the wine and turn up heat to high. Let reduce (turn don to low or stir if needed)
   
4. Cook gluten free pasta seperately (I used tagliatelle)
   
5. Add eggplant back into ratatoille and stir well. When reduced enough spoon over pasta and scatter 1 tbs LSA over each serve (less if you prefer).
   






Final Comments


Enjoy this protein rich mediterranean gem.