Ratatouille, 2nd recipe

MAIN COURSE
In this recipe the aubergines stay whole, in recipe three they become a pulp.
Ingredients
2 aubergines, diced
3 Tblsp oil
2 large onions, sliced
2 red or green capsicums, sliced
4 tomatoes, sliced
1 clove garlic, crushed
salt and pepper
2 Tblsp chopped parsley, thyme and basil
Method
Heat the oil in a large pan and add the onions. Cook gently for 5 minutes until soft. Add the capsicums, aubergines and tomatoes and cook for 5 minutes stirring occasionally. Then add the garlic and seasoning, and stir in, before covering the pan with a tight lid.
Cook slowly on top or in the oven for 20 – 30 minutes. Shake the pan occasionally, do not remove the lid.
Sprinkle over the chopped herbs before serving hot.
Serves 4 people. Serve with rice.
Left-overs can be served with a salad, or liquidised and used as a spread on toast or in gravies.
It freezes well.

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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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