A great accompaniment to a winter dinner is this hearty Sourced Italian Tomato & Herb Ratatouille.
200g Sourced Italian Tomato & herb Sauce
1 Bulb Fennel, chopped
1 Medium Eggplant, chopped, salted, rinsed
1 leek, chopped
4 small Zucchini, chopped
1 jar Grilled Capsicum, chopped
2 cloves garlic, chopped
1 Tabs Lemon Virgin Olive Oil
1 Tabs Lemon Thyme Leaves
1 Tabs fresh Oregano, chopped
Mix together, season with Salt and pepper, Cover and bake 180 ˚ C for 45 min or until Eggplant is cooked.
Serve with: Lemon Chicken or Lamb