Ratatouille

Ideas
4 servings Prep: 20 mins, Cooking: 20 mins
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Vegetables

By Food24 November 03 2009
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Ingredients (16)

250.00 g tomatoes
60.00 ml fresh chillies — 573
1.00 onion — medium, finely chopped
1.00 green pepper — cubed
1.00 red pepper — cubed
1.00 yellow pepper — cubed
300.00 g courgettes — cubed
250.00 g aubergine — cubed
3.00 garlic — cloves, finely chopped
salt and freshly ground black pepper — to taste
250.00 ml tomato purée
30.00 ml tomato paste
5.00 ml fresh rosemary — chopped
3.00 ml fresh thyme — chopped
3.00 ml fresh sage — chopped
rice — brown or pasta
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Method:

Place the tomatoes in boiling water for about 10 seconds, then plunge into cold water and remove the skins. Cut into quarters and remove seeds and core.
Heat the oil and sauté; the onion and peppers over a low heat for one minute. Cover the pan with the lid and allow to cook for a further three minutes.
Add courgettes, brinjal and garlic, season with salt and pepper and fry for two minutes.
Add the tomato puré;e, tomato paste and chopped fresh herbs. Bring to the boil and allow to simmer for 10 minutes. Serve with rice or pasta.



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