Macaroni ratatouille

Recipe from: 9/13/1990 12:00:00 AM
Ingredients 12
Servings 1


Serving Change
  • 150
  • 1
    aubergine, sliced into rings and quartered
  • 80
  • 1
    onion, sliced
  • 1
    green pepper, sliced into strips
  • 2
    cloves garlic, crushed
  • 2
    courgettes, sliced
  • 12
    mushrooms, halved
  • 4
    tomatoes, skinned and quartered
  • salt
  • pepper
  • origanum


Cook the macaroni in rapidly boiling salted water until just done. Drain and rinse under hot running water. Set aside. Place the brinjal in a colander and sprinkle with salt. Stand for at least half an hour. Heat a third of the oil in a pan and sauté the onion, green pepper, garlic and courgettes until soft. Set aside. Add another third of the oil to the pan and sauté the mushrooms until brown. Add to the onion mixture. Add the remaining oil to the pan and sauté the brinjal until pale brown. Add the onion mixture and tomatoes and simmer for about 10 minutes. Add the macaroni and heat through until hot. Season to taste with salt and pepper, and origanum.


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