medium sized aubergine
medium size onion, chopped
cloves garlic, crushed
red pepper, trimmed and sliced
green pepper, trimmed and sliced
tomatoes, skinned and chopped
can tomato purée
pint hot white or vegetable stock
ground black pepper
salt and ground black pepper
Died the aubergine and sprinkle
Leave in a colander to drain for
about 30 minutes, then rinse under cold, running water.
Pat dry with kitchen paper.
Heat the oil in a large pan and dry
the onion and garlic over moderate heat for about 3 minutes then add
the aubergine, sliced peppers, courgettes and tomatoes.
Stir well, then fry for 3 minutes.
Mix together the tomato purée and
hot stock, season well with salt and pepper and pour over the
Bring to the boil, cover and simmer
for about 30-45 minutes, until the vegetables are tender but not
Stir in the parsley.
Serving Suggestion :
To serve hot, transfer the ratatouille
to a heated dish and serve with grilled meat or fish. To serve cold,
allow to cool in the pan then chill in a covered container. Chilled
ratatouille makes a good first course, or can be served to accompany
flans, pasties or cold meat.
Per Serving :
8 g fat, 4 g fiber.
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