Chilli Ratatouille with Cheese Toasts

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2 teaspoons oil
1 teaspoon mild chilli powder
1 small onion, chopped
1 garlic clove, chopped
1 red pepper,de-seeded and chopped
1 medium eggplant, cubed
2 medium zucchini, sliced
1 can chopped tomatoes
1 can red kidney beans, drained
5 slices bread, cut into triangles
2 ounces gruyère cheese, grated
salt and freshly ground black pepper

Heat the oil in a pan and add the chilli powder, onion, garlic and red pepper. Fry quickly for about 5 minutes.

Stir in the eggplant, zucchini, tomatoes, kidney beans, salt and pepper. Bring to the boil, cover and simmer for about 25 minutes. Place in a warmed serving dish.

Preheat the grill to high.

Toast the bread on one side. Place on top of the ratatouille, toasted side down.

Sprinkle the bread with the grated cheese and grill for about 4-5 minutes until the cheese has melted and is golden brown.

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