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

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