A touch of chilli adds a spicy punch to this rustic French ratatouille recipe. Fabulous by itself, on top of pasta or served as a side to a roast leg of lamb.
1.Heat 1 tablespoon of the oil in large flameproof baking dish; cook zucchini, stirring, until browned. Remove from pan. Heat another tablespoon of the oil in dish; cook eggplant, stirring, until browned.
2.Remove from pan. Repeat with another tablespoon of the oil and capsicum. Remove from pan.
3.Heat remaining 2 tablespoons of oil in large flameproof casserole dish; cook onion and garlic, stirring, until onion is soft. Add crushed tomatoes; bring to the boil.
4.Reduce heat, simmer, uncovered, until thickened to a sauce consistency.
5.Add vegetables to dish with chilli, rind, seeds, bay leaves and basil. Simmer, covered, about 40 minutes or until vegetables are tender and mixture thickens. Stir in vinegar; remove bay leaves and rind.
