Ratatouille and Garlic Bread

MAIN COURSE
Dear Margaret, thank you for asking me for a ratatouille recipe. What an oversight on my part as I have 3 ratatouille recipes! This is my Mother’s recipe and she use to serve it with garlic bread; she said it was to soak up the juices.
Ingredients
1 aubergine
2 courgettes
2 red capsicums, deseeded
4 tomatoes, skinned
2 onions
8 ozs 225 gms mushrooms
2 cloves garlic
1 tsp dried mixed herbs
4 tsp tomato puree
salt and pepper
fresh parsley to garnish
Garlic Bread
1 French stick
2 cloves garlic
4 ozs 125 gms vegan margarine
Method
Cut the aubergine into thin slices, spread them on a dish and sprinkle with salt. Leave for 5 minutes then rinse in cold water and dry on kitchen paper.
Dice the aubergines, capsicums and onions. Slice the mushrooms and courgettes.
Heat the oil in a large pan and sauté the onion, capsicum, crushed garlic and herbs for 5 minutes. Stir occasionally.
Add the tomato puree and mix well. Except the tomatoes, add the remaining vegetables and cook for 5 minutes. Stir occasionally.
Add the chopped tomatoes and seasoning and bring to the boil. Place a lid on the pan and simmer for 15 minutes.
Garnish with chopped parsley and serve with hot garlic bread.
Serves 4 people.
Garlic Bread
Cut the French stick into 1/2 ins 2 cms slices. Mix the margarine and crushed garlic together and spread over the slices of bread. Keeping the French stick whole wrap it in tin foil and place in a hot oven for 5 minutes until the margarine melts. Serve hot.

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