Ratatouille, 2nd recipe

In this recipe the aubergines stay whole, in recipe three they become a pulp.
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
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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