Spiced Microwave Ratatouille

Ingredients

• ½ cup Onion, sliced into ¼" thin roundels
• ½ tsp Garlic, minced
• 1½ tsp Garam masala
• ½ cup Tomato puree
• ¼ cup Olive oil
• 1 tsp Salt
• 1 Thin small eggplant
• 1 Small green zucchini
• 1 Small yellow zucchini
• 2 Tomatoes, sliced into ¼" thin roundels

Method

• Combine the onion, garlic, tomato puree, 1 tbsp of the olive oil, ½ tsp garam masala and ½ tsp salt in a microwave-safe pie dish.
• Cut a sheet of butter paper in the same shape and size as the pie dish.
• Place it in the Morphy Richards Microwave Oven and cook at P100 for 7 minutes or until the onions are soft and translucent.
• While the onions cook, toss the eggplant and zucchini slices with 2 tablespoons of the remaining olive oil, the remaining garam masala salt in a large bowl. Add the tomato slices, and gently toss.
• Carefully remove the butter paper so as to avoid the hot steam.
• Layer the vegetables, one partially over the other, such that a pattern of alternating colours is formed over the onions.
• Sprinkle the vegetables lightly with salt.
• Cover with wax paper and microwave on P100 for 9 minutes or until the vegetables are soft.
• When done, check by piercing the vegetables with the point of a knife. If there is any resistance, microwave again, covered, in 30-second bursts till tender. 
• Drizzle with the remaining tablespoon of olive oil and serve hot.

Notes/Tips:

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