Ratatouille Recipes

Ingredients :

1

30 ml

1

2

1

1

225 g

225 g

50 g

275 ml

30 ml

medium sized aubergine

vegetable oil

medium size onion, chopped

cloves garlic, crushed

red pepper, trimmed and sliced

green pepper, trimmed and sliced

courgettes, sliced

tomatoes, skinned and chopped

can tomato purée

pint hot white or vegetable stock

chopped parsley

ground black pepper

salt and ground black pepper

1. Died the aubergine and sprinkle with salt.

2. Leave in a colander to drain for about 30 minutes, then rinse under cold, running water.

3. Pat dry with kitchen paper.

4. 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.

5. Stir well, then fry for 3 minutes.

6. Mix together the tomato purée and hot stock, season well with salt and pepper and pour over the vegetables.

7. Bring to the boil, cover and simmer for about 30-45 minutes, until the vegetables are tender but not mushy.

8. 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.

Serves 4

Per Serving : 8 g fat, 4 g fiber.

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