By 8 January, 2017

The recipe for this gloriously colourful and flavoursome ratatouille is from my book The Cook's Garden (New Holland) and was originally given to me by poet Kate Llewellyn. The addition of fresh fennel and ginger lend both aroma and flavour to this classic French vegetable dish.
You'l find it's even better the next day, served warm, cold or at room temperature, and will feed an army.

  • Prep Time : 30 minutes
  • Cook Time : 2h 00 min
  • Yield : 10-12



Heat the olive oil in a large saucepan or casserole.  Add the onions and cook gently until they soften.  Don't allow them to brown.
Add the garlic and capsicums and let soften.  Add the zucchini, eggplant and fennel and simmer for 10-15 minutes, stirring occasionally. 
Add the tomatoes, spices and herbs.
Turn down the heat and continue cooking the ratatouille very slowly, for a couple of hours (a simmer pad is useful).  Let the vegetable meld slowly together without losing their shape - keep an eye on them as you don't want them to become mushy.


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