Name: Asian-style ratatouille
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8
Ingredients: 1 bunch coriander; 1 stick lemon grass, trimmed, chopped; 2 clove garlic, chopped; 1/2 teaspoon five spice powder; 1 teaspoon ground turmeric; 2 teaspoon brown sugar; 1 tablespoon rice wine vinegar; 1/3 cup (80ml) extra virgin olive oil; 2 large (1kg) eggplant, cut lengthways into thick wedges; 4 medium (500g) zucchini, sliced thickly; 2 medium (400g) red capsicums, sliced thickly; 4 medium (600g) vine-ripened tomatoes; 2 fresh long green chillies, seeded, sliced; 1 teaspoon grated lime rind; 1 tablespoon lime juice

Asian-style ratatouille

Roasted eggplant is the star of this Asian-style ratatouille. Designed for sharing, it makes the perfect accompaniment to any main dish this holiday season.

Serves 8

Prep

15M

Cook

45M

Total

Ingredients

1 bunch coriander

1 stick lemon grass, trimmed, chopped

2 clove garlic, chopped

1/2 teaspoon five spice powder

1 teaspoon ground turmeric

2 teaspoon brown sugar

1 tablespoon rice wine vinegar

1/3 cup (80ml) extra virgin olive oil

2 large (1kg) eggplant, cut lengthways into thick wedges

4 medium (500g) zucchini, sliced thickly

2 medium (400g) red capsicums, sliced thickly

4 medium (600g) vine-ripened tomatoes

2 fresh long green chillies, seeded, sliced

1 teaspoon grated lime rind

1 tablespoon lime juice

Method

1.Preheat oven to 200°C (180°C fan-forced). Line a large oven tray with baking paper.

2.Wash coriander; drain. Thinly slice roots and half the stems. Reserve leaves. Blend or process coriander root, stems, lemon grass, garlic, spices, sugar, vinegar and ¼ cup of the oil to a paste. Brush paste over eggplant on tray. Season with salt. Roast for 30-40 minutes or until soft.

3.Meanwhile, heat the remaining oil in a wok over a high heat; stir-fry the zucchini and capsicum for 5 minutes or until just tender. Transfer to a platter.

4.Quarter the tomatoes, remove seeds; chop finely. Add to bowl with the chilli, rind and juice. Season to taste.

5.Cut eggplant in half at an angle. Place on platter; scatter with tomato mixture. Top with reserved coriander leaves.

Not suitable to freeze or microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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