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One Pot Ratatouille
Serves 4
1 large eggplant, cut into 2cm pieces
2 tbsp extra virgin olive oil
1 medium-sized onion, finely chopped
2 tbsp capers
4 anchovy fillets (from a jar or tin)
2 red capsicum (bell pepper), seeded, and cut into 3cm pieces
800 g tomatoes, chopped (you can use fresh or tinned tomatoes here)
2 zucchini, halved lengthwise, then cut into 1cm pieces (half moons)
6 garlic cloves peeled, and minced
1 tbsp red wine vinegar
2 tsp smoked paprika
3 sprigs fresh thyme leaves, stems removed
400 g tin chickpeas, drained
3 tbsp chopped fresh basil, to serve (optional)
0.25 cup grated parmesan cheese, to serve (optional)
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