Ratatouille

Food Photography

Ingredients: 1 onion, 1 egg plant, 1 courgette, 2 yellow/ orange/ red bell peppers, 1-2 carrots, 1-2 cups of leeks (optional), extra virgin olive oil, 1 garlic clove, 1 tablespoon dried basil or dried oregano, 1 can of chopped tomatoes, 1/2 cup vegetable stock

1. Wash all the vegetables except for the onions and garlic cloves. Chopped or sliced the vegetables as you see fit - in cubes or slices that can fit into your mouth when cooked into a ratatouille.

2. Sprinkle sea salt over the chopped or sliced eggplants and lay them flat on a paper towel-lined tray or plate for 5 minutes. Repeat on the other side. Use paper towel to dry off the excess moisture. Then set aside ready for cooking,

3. In a large saucepan or dutch oven, add 2 tbsp of cooking oil over medium heat. Add chopped onions and garlic cloves. Then cook until translucent.

4. Add the chopped carrots and cook over medium heat for 5 minutes. Add all remaining chopped vegetables one by one. Stir gently and slow cook for another 5-10 minutes until vegetables are tender.

5. Finally add the canned chopped tomatoes, stock and all the herbs and spices. Stir gently and cook under low to medium heat until ready to serve.

5. Finally add the canned chopped tomatoes, stock and all the herbs and spices. Stir gently and cook under low to medium heat until ready to serve.

Cherry Popsicles