Korean Kimchi Ratatouille

A colourful vegetable dish with a Korean twist. Mama Kim's Kimchi Chilli Sauce adds gentle heat, tanginess and depth, turning everyday vegetables into a simple and flavourful meal.

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Serves: 4

Ingredients

• 1 tbsp olive oil
• 1 onion, sliced
• 1 eggplant, diced
• 1 zucchini, diced
• 1 red capsicum, diced
• 1 cup chopped kimchi
• 3 tbsp Mama Kim's Kimchi Chilli Sauce

Optional

• 200g firm tofu, cubed
• 1 cup chickpeas, drained and rinsed
• Crumbled feta or grated parmesan, to serve
• Fresh basil or parsley
• A drizzle of Mama Kim's Kimchi Chilli Oil
• For a vegetarian meal, serve over brown rice or quinoa.

Instructions

1. Heat olive oil in a large frying pan over medium heat.
2. Add onion and cook for 2–3 minutes until softened.
3. Add eggplant, zucchini and capsicum. Cook for 10–12 minutes, stirring occasionally.
4. Stir through the kimchi and Mama Kim's Kimchi Chilli Sauce.
5. Cook for a further 5 minutes until the vegetables are tender and the sauce is well combined.
6. Serve warm.

Serving Ideas

• Serve with steamed rice
• Toss through pasta
• Spoon over baked potatoes
• Serve alongside grilled fish or chicken
• Enjoy with crusty bread

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