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.


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.
This entry was posted in Main course and tagged , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s