- Approximately 2-3 tablespoons olive oil
- 2 cloves garlic, crushed and minced
- Onions, thinly sliced
- eggplant, diced
- capsicums, small, diced
- tomatoes, coarsely chopped or passata
- zucchini, diced
- chopped fresh basil
- 2 tablespoons chopped fresh parsley
- salt and pepper
- grated mozzarella cheese
SUN OVEN: Chop everything into small pieces. Put oil in the pan. Put everything in the pan and make sure it is mixed well and coated thoroughly with oil. Add salt and pepper. Put in the sun oven until baked. Fill the pre-cooked giant pasta shells with the grated mozzarella and fill with ratatouille or serve with mini toasts one for each student.
Each week as part of the Foodweb Education program a finger food style recipe using fresh ingredients from the school garden is prepared by a group of about eight students under adult supervision during a one-hour session and is shared with the rest of the class in the garden at the end of the session.