20 February 2013

Recipe: Tex-Mex Ratatouille

What may sound like a well-thought-out exotic dish, combining well-loved Mexican and French flavours, is actually the result of a dwindling pantry and an urgent pang of hunger. The amazing thing about the ingredients used, however, is how well they actually complement each other! You've got the sweet-crunchiness of zucchini and bell peppers, slight meatiness of eggplants, rounded off with the wholesomeness of mixed beans in a hearty tomato base. 

Want to give it a try? Here's how:

1 large  Holland onions 
5 cloves garlic 
2 cups eggplant, sliced
2 cups zucchini, sliced 
1 cup tomatoes, sliced
1 cup bell peppers, sliced 
1 can of Tesco's taco mixed beans 
cayenne pepper 
salt & pepper 
fresh coriander 

1. Chop onion and garlic. 

2. Slice eggplants, zucchini, tomatoes and bell peppers. 

3. Saute onions and garlic. Add a bit of salt to sweat the onions out a little.  

4. Once soft, add in the sliced veges mix. 

5. Season with cayenne, salt and pepper. 

6. We found this really great time-saver of mixed beans at Tesco! Just pop open the can and pour contents out into the pan along with the veges. 

6. Add in a tiny bit of water and let simmer for about 10 minutes. 

7. Once it's done, scoop onto your plate and top generously with olives and roughly-chopped coriander. 

One of our favourite dinners: Having the Tex-Mex Ratatouille with brown rice, roasted lemon-cumin carrots and blanced spinach. 

Have any accidentally awesome creations that you'd like to share with us? Or perhaps discovered an ingenious new way of cooking something? Let us know, comment below! =) 

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