Ratatouille with Naan
3 Mission Garlic & Herb Naans1 Zucchini, diced into small cubes1 Egg plant, diced into small cubes1 Green capsicum, diced into small cubes1 Red capsicum, diced into small cubes10 Spanish olives or black pitted olives1 large Onion, chopped6 cloves Garlic, minced1 can Crushed Italian tomato1 tbsp Tomato paste¼ cup Olive oil1 cup WaterA bunch of Fresh basil, chopped2 tsp OreganoSalt, sugar and crushed black pepper to taste
In a pot, heat olive oil and sauté onions with garlic until soft.
Add zucchini, eggplant, capsicums and olives into the pot and fry for another 10 mins on medium heat.
Add crushed tomato, tomato paste and water. Leave to simmer.
Wait till all liquid is absorbed by the vegetables and stew is thickened.
Add basil and season well with oregano, salt, sugar and black pepper.
Serve stew with Mission Garlic and Herb Naans.
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