Ratatouille - Your New Winter Warmer

Winter is fast approaching and there is nothing I love more than a hearty ratatouille to warm me up. This vegetarian sensation has everything you need for a robust and flavourful mean - seasonal produce, your favourite aromatics, and a surprising kick from a dash of balsamic vinegar.

I learnt this recipe at a French cooking class I did with Mum a few years ago and since then I have force fed it to my family a couple of hundred times while I tweaked it to perfection. It has become an absolute winter staple in my house, and is the best way to try veggies that you might not otherwise enjoy - my sister, who would never even look at a zucchini is equally obsessed with this recipe.

Mon Aide Pour une Ratatouille Parfaite:

• While this is very much a 'toss together' recipe, the order in which everything is cooked is very important - capsicums take longer to cook than eggplant!

• This is best served over a generous helping of creamy mashed potato (made with lots of butter, in true French form!).

• A rat under your chef hat is helpful, but not mandatory

Ingredients: Serves 4

• 1 Eggplant

• 2 Zucchini

• 3 Ripe Tomatoes

• 1 Red Capsicum

• 1 Red Onion

• 2 Garlic Cloves

• 2 Sprigs Rosemary

• 1 Tbs Balsamic Vinegar

• 1 Tbs Rice Bran Oil

• Salt and Pepper, to season

Prepping Your Veg:

The way you cut your veg not only effects the cooking time, but also the overall flavour of the dish. Follow these simple steps to ensure you're giving this beautiful Ratatouille it's full potential.

• Eggplant and Zucchini - the centre is spongey and fibrous. Cut along either side of the 'core', (similar to how you'd chop an apple) and chop into 1/2 inch size pieces.

• Red Onion - dice this finely so it almost dissolves into the mixture and you're not stuck with big chewy pieces of onion.

• Capsicum - Remove the stalk and chop into 1/2 inch pieces

• Tomatoes - chop into 1/2 inch size pieces, keeping all the insides (this will help make a fabulous sauce base)

• Garlic - my go-to garlic prep is always to mince with a mircoblade. This allows it to melt into the dish and blend smoothly.

Let's Make this Ratatouille:

1. In a large pan, heat oil and add garlic, rosemary and onion. Sweat until the onion is translucent and your entire kitchen smells like Paris.

2. Add in the capsicum and cook for a furher 5 minutes. Add eggplant and zucchini and continue to cook until the eggplant is soft.

3. Add in the tomatoes and lower the heat. Allow the tomatoes to break down and create a thick sauce. Stir constantly to evenly distribute flavour and heat. Now is the time to add seasoning to taste.

4. Once all veg are cooked through and soft, add the balsamic vinegar and turn off the heat. Stir through and serve immediately.