Sumptuous ratatouille

Recipe from: 1/1/2003 12:00:00 AM
Ingredients 14
Servings 6
Time

Ingredients

  • 1
    medium aubergine, sliced and quartered
  • 2
    courgettes, sliced
  • salt
  • 2
    onions, sliced
  • 2
    fat garlic cloves, crushed
  • 30
    ml
    olive oil
  • 1
    each green, red and yellow pepper, seeded and sliced
  • 100
    g
    button mushrooms
  • 400
    g
    can peeled tomatoes, drained and chopped
  • 45
    ml
    red wine
  • 15
    ml
    tomato paste
  • 10
    ml
    sugar
  • salt and freshly ground black pepper
  • chopped fresh basil, oregano and parsley
 

Method

 
Sprinkle the brinjals and courgettes with salt and allow to stand for 30 minutes.
Wash and dry well with absorbent paper.
In a large flameproof casserole with a lid, fry onions and garlic in the oil.
Add peppers, fry for two minutes, remove from casserole and set aside.
Using the same casserole, fry brinjals and courgettes for two minutes.
Add onions, mushrooms, tomatoes, wine, tomato paste, sugar, salt and a generous sprinkling of pepper to the brinjals and courgettes.
Cover and simmer gently for 45 minutes.
Add the fresh herbs and simmer for a further 30 minutes.
Serve hot or cold as a vegetable course.
Tip:
Leftover ratatouille makes an excellent omelette filling!
 

Read more on: sauté
 

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