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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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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