Ingredients
Serves 3-4 as an entrée
2 tbsp extra virgin olive oil
½ small brown onion, diced
1 clove garlic, chopped
1 red capsicum, diced
1 medium zucchini, diced
1 medium eggplant, diced
3 tomatoes, diced
1 sprig lemon thyme, chopped
Salt and freshly ground black pepper
10 pitted black olives, cut into small pieces
8 slices of prosciutto ham
Method
Heat oil in a medium, non-stick saucepan.
Add chopped onion and stir-fry onion for 2 minutes on medium heat.
Add garlic and capsicum and fry for a further 2 minutes. Reduce heat slightly if vegetables start browning. Add zucchini, eggplant, tomatoes and chopped thyme and season with a little salt and pepper. Stir to mix vegetables well.
Cover pan and cook on medium heat for about 15 minutes or longer if you wish.
Allow to cool. Gently mix in olive pieces.
Spoon ratatouille onto 4 plates. Flatten slightly and top with slices of prosciutto. Serve with good bread.
Can be prepared the previous day.