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tomatoes aubergine

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Ratatouille

COURSE
Mains 
SERVES
PREP TIME
COOKING TIME

INGREDIENTS

  • Aubergines, 2 firm ones diced
  • Onions, 2 peeled and diced
  • Garlic, 6 cloves peeled and sliced
  • Olive oil
  • Tomatoes, 5 large ones dunked in boiling water, peeled and chopped
  • orange zest of
  • thyme, 1 small bunch or better still, fresh
  • marjoram
  • red peppers, 1
  • yellow peppers, 1
  • courgettes, 2 medium sliced

METHOD

Heat 2 tbsp of oil in a pan and fry the onions and garlic until soft but not coloured about ten minutes. Add the zest, herbs and tomatoes and simmer whilst you finish with the other vegetables. Meanwhile heat two tablespoons of oil in a large, heavy-bottomed frying pan and add the aubergine. Sprinkle with salt and fry them for 10 minutes until golden. At first it seems they suck up all the oil but they will soon release it again and fry in the oil. Put the aubergine in a colander over a plate and add the remaining oil to the pan. Saute the peppers for 5 minutes. Season and add to the aubergines in the colander. Add the strained juices from the aubergines back to the pan and sauté the courgettes until golden. Add all the vegetables to the reduced tomato mix and simmer gently for twenty minutes until the vegetables are soft but not dissolving. Bon appetit.

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