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Spicy vegetables

Recipe from: 23 September 2011

Ingredients 10
Servings 2
Time 00:10


  • 1
    medium aubergine
  • 1
  • 6
    medium baby marrows
  • 1
    red pepper
  • 1
    small chilli (or large to your taste)
  • 1
    tin whole peeled chopped tomatoes
  • 1/2
    punnet baby tomatoes
  • A few sprigs thyme
  • 4
    cloves garlic
  • 1
    brown rice


Put on your rice so that it will be done by the time you’ve finished the ratatouille.
Chop the aubergine, pepper and baby marrows into small blocks (about the size of your thumbnail).
Slice the onion and then peel and grate the garlic (on the small side – it makes life so easy).
Chop the chilli and take the thyme off the stalks.
Pan-fry the onions until soft and then add the garlic. Add the aubergine, peppers, baby tomatoes and baby marrow and toss for 5 minutes.
Add the chilli and the thyme  and cook for a further few minutes.
Add the tinned tomatoes and break them up with the side of a spoon.
Add a generous cracking of fresh black pepper and a little salt and let simmer for 10 minutes to reduce and intensify the flavours.
The rice should be done by now.
Drain and serve with the steaming and tomatoey ratatouille on top.


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