Ratatouille with Meatballs and Gremolata

Meatballs

200g beef mince

half an onion, chopped finely

1 clove garlic chopped finely

1 tbsp dried oregano

1 egg

breadcrumbs

- Mix and roll!

Gremolata
Zest and juice of 1 lemon
4 tbsp chopped parsley leaves
4 anchovies chopped finely
2 tbsp lemon myrtle olive oil
salt and pepper
- Mix!

Ratatouille
A box of Paradise fresh vegies!

- 1 red capsicum, chopped

- 6 ripe tomatoes, diced

- 1 eggplant, sliced thickly

- 1 onion, chopped

- 1 zucchini, diced

- handful green beans, chopped 3cm

- handful mushrooms, halved

4 tbsp Tomato paste

2 cloves garlic, crushed

1 tbsp sugar

1 cup basil leaves

Method:

Spray eggplant slices with olive oil and grill on both sides till golden. Then chop.

Meanwhile, Saute onion and garlic in a large frypan with some olive oil.

Add tomatoes and cook for 5 minutes.

Add capsicum, eggplant, sugar and tomato paste. Cook for 10 minutes.

Place meatballs into the sauce and cover with a lid. Cook for 30 minutes on low heat.

Then add beans, zucchini. Cook for 10 minutes.

Finally, add the mushrooms and half the torn basil.

Serve with feta and basil, yoghurt with nigella seeds, and Gremolata

Great Vegetarian dish without the meatballs.