Ratatouille

Recipe from: 6/1/1998 12:00:00 AM
Ingredients 16
Servings 4
Time 20 minutes

Ingredients

  • 250
    g
    tomatoes
  • 60
    ml
    olive oil
  • 1
    medium onion, finely chopped
  • 1
    green pepper, roughly cubed
  • 1
    red pepper, roughly cubed
  • 1
    yellow pepper, roughly cubed
  • 300
    g
    courgettes, roughly cubed
  • 250
    g
    aubergine, roughly cubed
  • 3
    cloves of garlic, finely chopped
  • salt and freshly ground black pepper to taste
  • 250
    ml
    tomato purée
  • 30
    ml
    tomato paste
  • 5
    ml
    freshly chopped rosemary
  • 3
    ml
    freshly chopped thyme
  • 3
    ml
    freshly chopped sage
  • brown rice or pasta, to serve
 

Method

20 minutes
 
Place the tomatoes in boiling water for about 10 seconds, then plunge into cold water and remove the skins. Cut into quarters and remove seeds and core. Heat the oil and sauté; the onion and peppers over a low heat for one minute. Cover the pan with the lid and allow to cook for a further three minutes. Add courgettes, brinjal and garlic, season with salt and pepper and fry for two minutes. Add the tomato puré;e, tomato paste and chopped fresh herbs. Bring to the boil and allow to simmer for 10 minutes. Serve with rice or pasta.
 

 

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