This simple ratatouille recipe from Wild Woman Emily is guaranteed to warm up those colder spring nights! Snuggle up with one of these adventure films and enjoy!

Ingredients:

• 1 eggplant
• 1 zucchini
• 1 red capsicum
• 4 large tomatoes
• 1 brown onion
• 4 cloves garlic
• Half a bunch basil & stalks finely chopped
• 1 Tbsp dried oregano
• 1 Tbsp balsamic vinegar
• Olive oil

Method:

1. Preheat oven to 190degrees.
2. Blitz tomatoes in a food processor to a frothy pulp, dice the rest of the veggies into 2cm chunks
3. In a large frypan, cook zucchini and capsicum in a good lug of oil for 5 minutes on medium-high until starting to brown, then add eggplant and cook until soft but not cooked through.
4. Transfer to an oven proof dish. In the same frypan add the chopped onion and basil stalks, cook for 5 minutes or until softened. Add garlic and oregano and cook for 30 seconds or until fragrant. Pour in tomatoes, balsamic vinegar and simmer on med-low for 15 minutes or until slightly reduced and sweet.
5. Pour over the veggies and toss until combined.
6. Bake in oven for 45 minutes or until reduced and caramelised.
7. Top with the fresh basil and serve with crusty bread.

You could even serve it with Di’s delicious Mulled Wine!

We hope you enjoy this ratatouille recipe. Got a recipe to share? Come and join us in the Wild Women Community.