Name: Ratatouille parcels
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 1.00 aubergine diced; salt; 45.00 ml sunflower oil or olive oil; 8.00 pickling onions peeled, trimmed; 2.00 garlic cloves, crushed; 8.00 courgettes sliced diagonally; 4.00 tomatoes peeled, chopped; 1.00 green pepper roughly chopped; 30.00 ml fresh thyme chopped; 30.00 ml fresh rosemary chopped; salt and freshly ground black pepper to taste; sugar; 60.00 g olives black, shredded

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Ingredients (13)

1.00	aubergine — diced
	salt
45.00 ml	sunflower oil — or olive oil
8.00	pickling onions — peeled, trimmed
2.00	garlic — cloves, crushed
8.00	courgettes — sliced diagonally
4.00	tomatoes — peeled, chopped
1.00	green pepper — roughly chopped
30.00 ml	fresh thyme — chopped
30.00 ml	fresh rosemary — chopped
	salt and freshly ground black pepper — to taste
	sugar

TO GARNISH

60.00 g

olives — black, shredded

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Method:

1. Preheat oven to 180 ºC. Sprinkle diced eggplant lightly with salt, and place in a colander. Allow to stand for 30 minutes. Rinse, drain and pat dry. Set aside.
2. Heat oil in a large frying pan. Add onions and toss over a low heat for 10 minutes, taking care not to burn them. Stir in garlic and eggplant, continue cooking over a low heat for 2 minutes.
3. Stir in courgettes, tomatoes, green pepper, herbs and seasoning. Add a generous pinch of sugar and mix well. Divide ratatouille among 6-8 aluminium foil squares (shiny sides inside). Wrap carefully, then place parcels onto a baking sheet in the oven or on the coals. Bake for 45 minutes or more (less if cooking over the coals).
4. Just before serving; open parcels at the seam and sprinkle with shredded black olives.