Basic ratatouille

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4 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (15)

2.00 aubergines — medium, sliced
20.00 ml sea salt
2.00 onions — large, coarsely chopped
100.00 ml fresh chillies — 573
1.00 green pepper — cut into strips
1.00 red pepper — sliced into rings
6.00 courgettes — sliced
250.00 g brown mushrooms — sliced
2.00 garlic — cloves, chopped
4.00 tomatoes — peeled and chopped
salt
freshly ground black pepper
fresh basil
fresh marjoram
15.00 ml fresh parsley — chopped
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Method:

Place the brinjal slices in a colander and sprinkle with salt. Allow to stand for at least half an hour. Drain and press dry with kitchen towelling. Heat the oil in a fairly large saucepan or frying pan and sauté the onions until soft. Add the brinjal slices and brown slightly. Add the peppers, courgettes, mushrooms and garlic. Brown lightly. Cover and simmer for 10-15 minutes. Add the tomatoes and seasonings to taste and cook, uncovered, for a further 5 minutes. Ratatouille can be served hot or cold. Sprinkle with parsley just before serving.
Serves 4-6.



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