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| RATATOUILLE |
Ingredients for Ratatouille
* 2 large aubergines, roughly chopped
* 4 courgettes, roughly chopped
* 150 ml/ l/4 pint/l/3 cup olive oil
* 2 onions, sliced
* 2 garlic cloves, chopped
* 1 large red pepper, seeded and roughly chopped
* 2 large yellow peppers, seeded and roughly chopped
* Sprig of fresh rosemary
* sprig of fresh thyme
* 5 ml/ 1 tsp coriander seeds, crushed
* 3 plum tomatoes, skinned, seeded and chopped
* 8 basil leaves, torn
* Salt and freshly ground black pepper
* Sprigs of fresh parsley or basil, to garnish
How to Cook Ratatouille
1. Sprinkle the aubergines and courgettes with salt, then put them in a colander with a plate and a weight on top to extract the bitter juices. Leave for about 30 minutes.
2. Heat the olive oil in a large saucepan.
3. Add the onions and fry gently for 6-7 minutes, until just softened.
4. Add the garlic and cook for another 2 minutes.
5. Rinse the aubergines and courgettes and pat dry with a clean dish towel.
6. Add to the pan with the peppers, increase the heat and saut@ until the peppers are just turning brown.
7. Add the herbs and coriander seeds, then cover the pan and cook gently for about 40 minutes.
8. Add the tomatoes and season with salt and pepper.
9. Cook gently for a further 10 minutes, until the vegetables are soft but not too mushy.
10. Remove the sprigs of herbs.
11. Stir in the torn basil leaves and check the seasoning.
12. Leave to cool slightly and serve warm or cold, garnished with sprigs of parsley or basil.
* 2 large aubergines, roughly chopped
* 4 courgettes, roughly chopped
* 150 ml/ l/4 pint/l/3 cup olive oil
* 2 onions, sliced
* 2 garlic cloves, chopped
* 1 large red pepper, seeded and roughly chopped
* 2 large yellow peppers, seeded and roughly chopped
* Sprig of fresh rosemary
* sprig of fresh thyme
* 5 ml/ 1 tsp coriander seeds, crushed
* 3 plum tomatoes, skinned, seeded and chopped
* 8 basil leaves, torn
* Salt and freshly ground black pepper
* Sprigs of fresh parsley or basil, to garnish
How to Cook Ratatouille
1. Sprinkle the aubergines and courgettes with salt, then put them in a colander with a plate and a weight on top to extract the bitter juices. Leave for about 30 minutes.
2. Heat the olive oil in a large saucepan.
3. Add the onions and fry gently for 6-7 minutes, until just softened.
4. Add the garlic and cook for another 2 minutes.
5. Rinse the aubergines and courgettes and pat dry with a clean dish towel.
6. Add to the pan with the peppers, increase the heat and saut@ until the peppers are just turning brown.
7. Add the herbs and coriander seeds, then cover the pan and cook gently for about 40 minutes.
8. Add the tomatoes and season with salt and pepper.
9. Cook gently for a further 10 minutes, until the vegetables are soft but not too mushy.
10. Remove the sprigs of herbs.
11. Stir in the torn basil leaves and check the seasoning.
12. Leave to cool slightly and serve warm or cold, garnished with sprigs of parsley or basil.
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