Ratatouille with mushrooms and without eggplant

The other day I found a red, green and yellow capsicum in my chiller so I decided I was going to cook something with them.

This Ratatouille is not a traditional recipe, but who really cares?

What I used:

1 large red onion (cut roughly)
3 capsicums (red, yellow and green, cored, seeded and cut roughly)
4 gloves garlic (just crushed not cut up)
handful snow peas (peeled and ripped into pieces)
handful beans (ripped into pieces) 
4 cans diced tomatoes (drained)
handful mushrooms (sliced)
Desert spoon extra virgin olive oil (for frying)
1 tbsp oregano (dried)
Fresh cracked pepper
Regular salt


Method:

In a large saucepan heat the oil on medium-low heat. Add onions and fry for about 4 minutes. You want the onions to looks slightly transparent. Then add the capsicum, garlic, beans, snow peas, mushrooms, oregano, salt and pepper and cook for about 3-5 minutes. Then add the diced tomatoes, bring to boil, once boiling reduce to a low heat. Deduce the Ratatouille for about 30 minutes on low heat. Serve with rice, pasta, on toast- it's up to you!

Photo: My version of Ratatouille.

This is not a traditional Ratatouille, but oh my goodness it was amazing! Had to share! and it's so simple!

I made the Margaret Fulton Ratatouille and I have to say, no offence to Margaret but I prefer this style. If you're thinking about making Ratatouille, I suggest making it with whatever you have! The only essential ingredient (I reckon) is capsicum and tomatoes. Some would say that eggplant and/or zucchini are essential.

Don't get me wrong I love eggplant and zucchini but when I made this dish I didn't have either.