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Outback Ratatouille

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  • Serves 4
  • Cooks in 60 mins (20m prep + 40m cook)
  • Difficulty: Intermediate
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

Kangaroo Ratatouille

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.Heat olive oil in a large skillet or Dutch oven over medium heat.
  2. 2.Add kangaroo meat and cook until browned. Remove from the skillet and set aside.
  3. 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. 4.Stir in the tomato paste and cook for another minute.
  5. 5.Add the canned diced tomatoes, fresh thyme, and fresh basil. Season with salt and black pepper to taste.
  6. 6.Return the kangaroo meat to the skillet and stir to combine.
  7. 7.Cover and simmer for 30 minutes, or until the vegetables are tender and the flavors have melded together.
  8. 8.Serve hot and enjoy the flavors of the outback!

lightbulb_outline Tips

  • chevron_rightYou can substitute kangaroo meat with beef or lamb if desired.
  • chevron_rightServe the Outback Ratatouille with crusty bread or steamed rice for a complete meal.
  • chevron_rightFeel free to adjust the seasoning and add more herbs or spices to suit your taste.
  • chevron_rightLeftovers can be stored in the refrigerator for up to 3 days.