2 tbsp extra virgin olive oil
1 brown onion, roughly diced
2 cloves garlic, finely diced or minced
1 medium-sized zucchini, chopped
1 eggplant, chopped
2 tomatoes, chopped
1 lemon, juiced
1 x 400g can diced tomatoes (low salt ideally)
1 tsp balsamic vinegar
1 bunch basil
Salt & pepper
½ cup green pitted olives chopped
½ cup pitted black kalamata olives chopped
A handful of red peppers (I use from a jar so already marinated) chopped
Bread or couscous, to serve
Brown onion and garlic in olive oil in a large frypan for 4 minutes until softened. Add the garlic and stir to combine.
Add the remaining chopped veggies and allow to simmer on gentle heat for 4-5 minutes.
Add basil, canned tomatoes, balsamic vinegar and lemon juice and season with salt and pepper.
Turn the heat down and simmer gently for 35 minutes or so.
Whilst the ratatouille is simmering, prepare the olive mixture in a different bowl. Simply mix all of the ingredients in a bowl
Serve in a bowl with olive tapenade on top and bread to dip or on a bed of wholegrain couscous.