The best ratatouille to use up leftovers in the fridge - Better Homes & Gardens Australia

Ingredients

• 3 Tbsp olive oil, plus extra to serve
• 2 medium eggplants, diced
• Sea-salt flakes and freshly ground cracked black pepper
• 1 large onion, diced
• 4 cloves garlic, finely sliced
• 1 capsicum, diced
• 1 medium zucchini, diced
• 1/2 bunch coriander, leaves reserved
• 1 Tbsp tomato paste
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 1/4 tsp ground turmeric
• 2 x 400g cans whole peeled tomatoes
• 1/2 – 1 cup water
• 400g can chickpeas, rinsed and drained
• 2 bay leaves
• 100g green beans, chopped
• 3 silverbeet or kale leaves, green parts only, chopped