Sweetcorn Ratatouille

MAIN COURSE
You cannot have Christmas without a ratatouille and this is one of my favourite meals.
Ingredients
1 large aubergine
1 large red pepper or green
1 onion
1 courgette
3 large tomatoes
3 Tblsp oil
1 clove garlic, crushed
4 oz 125 g tin sweetcorn
1 bay leaf
salt and pepper
2 ozs 50 g walnut pieces
parsley to garnish
Method
Dice the aubergine, sprinkle with salt and leave for 30 minutes. Slice the pepper and onion into thick strips. Slice courgettes into 1/2 ins 2 cms chunks. Chop the tomatoes.
Heat the oil in a pan. Add the garlic, onion, and pepper. Fry for 5 minutes, stirring all the time.
Rinse and dry the aubergine. Add to the pan with the courgettes. Cook for 10 minutes.
Add tomatoes, drained sweetcorn, bay leaf and salt and pepper to taste. Cover the pan and simmer for 10 minutes until the vegetables are cooked. Remove the bay leaf. Stir in the walnuts. Sprinkle with parsley.
Serve with jacketed potatoes, rice or pasta.
Serves 4 people.

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About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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