Ingredients
- 200 g zucchini
- 300 g egg, plant
- 300 g ripe tomatoes
- 100 g red peppers
- 120 g onions
- 1 shallot
- 1 clove garlic
- 20 g olive oil
- 1 tbsp Thyme
- 2 tbsptorn fresh basil leaves
- Salt & Pepper to taste
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Prepare the tomatoes by scoring a cross in the base of each and plunging into a bowl of boiling water for 20 seconds. Peel the skin from the tomatoes and discard. Place the tomatoes in the Themomix bowl and chop roughly with one or two pulses of the turbo button. Set aside.
Put the onion, shallots & garlic in the Thermomix bowl, chop for 7 seconds, speed 5. Scrape down the sides of the bowl, then add the oil and cook for 5 minutes, spoon speed, reverse.
Meanwhile, slice the zucchini into 1cm wide slices, and the other vegetables into large pieces. When the onion has finished simmering, add the remainder of the vegetables and herbs and cook for 30 minutes, 100 °, reverse, spoon speed.
Serve with rice or bread.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
This was ooh okay. Admittedly, it was easy (about 7 minutes active time including rinsing rice and preparing a coleslaw) but we used canned tomato which helped kept the time down. We cooked the rice above the Ratatouille in the cooking basket that was covered in a liquid veggie stock that I'd created earlier. It absorbed nicely by the end of the cooking time. The dish itself, even with the addition of my amazing stock, was lacking in depth of flavour but the combination of the rice, and the addition of a sparkly coleslaw dressing (lime, olive oil, sesame oil and S&P dressing) was an excellent, 8/10 meal for just 7 minutes in the kitchen! Thank you.
Did no one else find it hard to turn on such a slow speed? And I had way too much bulk to begin with. I needed to start it off with some of the veg and add more as the eggplant collapsed, Am I doing something wrong?
This was delicious!
I couldn't be bothered with the tomatoes so just blitzed them with skins on. About 400g
was also loose with quantities, about 350g eggplant, 400g zucchini and 250g capsicum (red and green) it all only *just* fit in thermomix.
Wasnt sure if you meant shallot or spring onion but I used shallot.
I didn't have any fresh herbs so sprinkled in dried thyme and basil.
A great versatile recipe! I have frozen it for dinner later in the week will probably use on top of pasta!
Would be great cold as a side dish and also with some cooked quinoa mixed through!
Delicious! I was very loose with the quantities only due to what I had on hand, less eggplant more zucchini, and a 400g can tomatoes. I also had no shallot
Loved the wholeness of the vege with speed soft. Mine was also very saucy because of the tomatoes and extra zucchini oh and I did add a tsp of rapadura sugar as well. Yummo, thanks for posting!!
I found this really easy & delicious. I used a whole bottle of passata instead of fluffing around with the whole tomatoes, & omitted the shallot (didn't have any). Fried onions @ temp 100, but had it bubbling away for the 30mins at speed 1 or 2, which rendered many vegies somewhat indestinguishable... suggest sticking to speed soft, as recipe suggested
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