Thursday, October 13, 1994



The best thing about Ratatouille is that it is easy to make and always popular.
You can use this basic idea and add any of your leftovers, like carrots, artichoke, mushrooms or fennel.

Red or green peppers
4 large tomatoes or 400 g tinned tomatoes
2 cloves garlic
4 tablespoons olive oil
1 tablespoon fresh basil
Black pepper

Cut aubergine and courgettes into approximately 1 inch slices. Chop the onions roughly, de–seed the peppers and chop them too. Skin the tomatoes by first plunging them into boiling water for a couple of minutes, and then removing the skins. Quarter them, and extract the seeds. Rinse the aubergine and courgettes. Pat with a kitchen towel to dry. Now fry the onions and garlic gently in the olive oil in a large pan until soft. Cut the aubergine and courgettes into chunks and add them to the pan. Add the basil, salt and pepper (fresh ground black pepper will give the best result) and simmer very gently for about 30 minutes. After that time add the tomato flesh. Leave the lid off and cook for a further 15 minutes. Enjoy! You will be pleased to know that not only is this recipe tasty, it’s packed full of vitamins!

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Re:   John