Basic ratatouille

Recipe from: 6/22/1989 12:00:00 AM
Ingredients 15
Servings 4


  • 2
    medium aubergines, sliced
  • 20
    coarse salt
  • 2
    large onions, coarsely chopped
  • 100
    olive oil
  • 1
    green pepper, sliced into strips
  • 1
    red pepper, sliced into rings
  • 6
    courgettes, sliced
  • 250
    fresh brown mushrooms, sliced
  • 2
    cloves garlic, chopped
  • 4
    ripe tomatoes, peeled and chopped
  • salt
  • pepper
  • basil
  • marjoram
  • 15
    fresh parsley, chopped


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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