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30 May 2014,16:37 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • To make the ratatouille, heat the   oil in a pan. Add the onions and garlic and saute for five minutes or until soft.
  • Add the capsicum, zucchini and brinjals and cook for five more minutes. Add the tomatoes and half a cup of water.
  • Cover the pan and cook for fifteen minutes. Uncover occasionally and stir gently. Add the parsley during the last three to four minutes of cooking.
  • Add the salt, pepper powder, paprika flakes and oregano and mix well.
  • Cut each pita bread in half and open out the pocket.
  • Spoon the ratatouille into the pita pockets and serve immediately.


  • 2 red capsicum, cut into ½ -inch squares
  • 4 small zucchini, cut into Vi-inch cubes
  • 5 small brinjals, chopped
  • 4 tomatoes, chopped
  • 8 pita breads
  • 4 medium onions, chopped
  • 4 garlic cloves, finely chopped
  • 2 tablespoon chopped fresh parsley
  • Black pepper powder to taste
  • ½ teaspoon paprika flakes
  • ½ teaspoon dried oregano
  • Salt to taste
  • 5 tablespoons Cooking oil

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