Ratatouille 3rd Recipe

In this method the aubergines turn to a pulp, in recipe 2 they stay whole.
2 aubergines
8 ozs 225 gms courgettes
1 large green capsicum
1 large red capsicum
4 Tblsp olive oil
8 ozs 225 gms tomatoes or a 14 ozs 400gm tin
2 small onions, sliced into rings
2 cloves garlic, chopped
salt and pepper
Slice and salt the aubergines and courgettes and leave to stand for 15 minutes.
Scald, skin and deseed the tomatoes, or drain the tinned tomatoes. Halve the capsicums, core, deseed and cut them into strips.
Heat the oil in a pan and fry the onions and garlic for 2 minutes. Drain and dry the aubergines and courgettes on kitchen paper. Add them to the pan and fry for 3 minutes each side, add extra oil if needed. Season the mixture. Add the capsicum and the tomatoes and cover the pan with a tight lid. Cook gently for an hour.
The ratatouille should be a soft rich mass.
Serves 4 people.


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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