Ratatouille



Ingredients 15
Servings 6
Time 30 mins standing time

Ingredients

  • 1
    medium aubergine, sliced and quartered
  • 2
    baby marrows, sliced
  • salt
  • 30
    ml
    butter or margarine
  • 45
    ml
    oil
  • 2
    onions, sliced
  • 2
    cloves garlic, crushed
  • 1
    green pepper, seeded and sliced
  • 1
    red pepper, seeded and sliced
  • 1
    yellow pepper, seeded and sliced
  • 100
    g
    button mushrooms, halved
  • 410
    g
    chopped tomatoes
  • 45
    ml
    dry red wine
  • salt and freshly ground black pepper
  • 45
    ml
    chopped fresh mixed herbs
 

Method

45 mins
 
Sprinkle brinjal and baby marrows with salt, let stand for 30 minutes.
Wash and dry well with absorbent paper.
In a large saucepan, heat butter and oil.
Fry onion and garlic until transparent.
Add peppers, mushrooms, tomatoes, brinjal and baby marrows.
Add red wine, salt and black pepper and simmer gently for 45 minutes.
Add fresh herbs and cook for a further 45 minutes.
Serve hot or cold as a side dish.
 

Read more on: shallow-fry
 

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