Side dishes
Ratatouille
Ingredients
- 2 courgettes
- 1 large aubergine
- 1 large onion, sliced
- 6 tbsp. olive oil
- ½ green pepper, cored, seeded and diced
- ½ red pepper, cored, seeded, diced
- 2 beefy tomatoes, skinned and chopped
- 1 tbsp. tomato purée
- 2 garlic cloves, crushed
- 1 tsp. dried mixed herbs
- Salt
- Freshly ground black pepper
Method
1
First prepare the vegetables by cutting the courgettes and aubergines into small cubes and dicing the peppers.
2
In a large stir-fry pan (with lid) fry the sliced onion in the olive oil until beginning to soften. Add the cubed courgettes and aubergines and stir round gently until browned. Add the peppers and cook for a further 2 or 3 minutes.
3
Mix the tomato purée into the chopped tomatoes and stir into the vegetables. Add the garlic and herbs, salt and freshly ground black pepper. Put the lid on and cook over a low heat until the vegetables are cooked and the sauce has reduced.
4
Taste and adjust the seasoning if necessary. Can be served hot as an accompaniment for meat or cold, for a buffet table, on a nice hot day!
