
Outback Ratatouille
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- Serves 4
- Cooks in 60 mins (20m prep + 40m cook)
- Difficulty: Intermediate
- Tastes:
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Estimated nutrition per serving
Kangaroo Ratatouille
local_grocery_store Ingredients
restaurant_menu Method
- 1.Heat olive oil in a large skillet or Dutch oven over medium heat.
- 2.Add kangaroo meat and cook until browned. Remove from the skillet and set aside.
- 3.In the same skillet, add more olive oil if needed and sauté the eggplant, zucchini, bell peppers, onion, and garlic until slightly softened.
- 4.Stir in the tomato paste and cook for another minute.
- 5.Add the canned diced tomatoes, fresh thyme, and fresh basil. Season with salt and black pepper to taste.
- 6.Return the kangaroo meat to the skillet and stir to combine.
- 7.Cover and simmer for 30 minutes, or until the vegetables are tender and the flavors have melded together.
- 8.Serve hot and enjoy the flavors of the outback!
lightbulb_outline Tips
- You can substitute kangaroo meat with beef or lamb if desired.
- Serve the Outback Ratatouille with crusty bread or steamed rice for a complete meal.
- Feel free to adjust the seasoning and add more herbs or spices to suit your taste.
- Leftovers can be stored in the refrigerator for up to 3 days.