Ratatouille parcels

Recipe from: 12/1/1992 12:00:00 AM
Ingredients 14
Servings 1


Serving Change
  • 1
    aubergine, diced
  • salt for sprinkling
  • 45
    sunflower or olive oil
  • 8
    pickling onions, peeled and trimmed
  • 2
    cloves garlic, crushed
  • 8
    courgettes, diagonal slices
  • 4
    large tomatoes, skinned and roughly chopped
  • 1
    large green pepper, roughly chopped
  • 30
    fresh thyme, chopped
  • 30
    fresh rosemary, chopped
  • salt and freshly ground black pepper to taste
  • sugar
  • 60
    black olives, shredded


1. Preheat oven to 180 ºC. Sprinkle diced eggplant lightly with salt, and place in a colander. Allow to stand for 30 minutes. Rinse, drain and pat dry. Set aside. 2. Heat oil in a large frying pan. Add onions and toss over a low heat for 10 minutes, taking care not to burn them. Stir in garlic and eggplant, continue cooking over a low heat for 2 minutes. 3. Stir in courgettes, tomatoes, green pepper, herbs and seasoning. Add a generous pinch of sugar and mix well. Divide ratatouille among 6-8 aluminium foil squares (shiny sides inside). Wrap carefully, then place parcels onto a baking sheet in the oven or on the coals. Bake for 45 minutes or more (less if cooking over the coals). 4. Just before serving; open parcels at the seam and sprinkle with shredded black olives.

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