Ratatouille

Name: Ratatouille
Prep time: 15 min
Total time: 15 min
Ingredients: 675 g/l½ lb tomatoes, peeled and chopped seasoning to taste; 5 garlic cloves, sliced; 2 onions, sliced; 3 green peppers, cored and seeded; 3 courgettes/zucchini, sliced; 3 courgettes/zucchini, sliced; 1 aubergine/eggplant, sliced and salted; 1 aubergine/eggplant, sliced and salted; 6 tablespoons thick olive oil

Preparation info

Difficulty
Easy
Ready in
15 min

Appears in

The New Vegetarian

By Colin Spencer

Published 1986

About

Although this is a vegetable stew, it makes a marvellous filling for pancakes and is part of a satisfying main meal if served with quiches or baked potatoes. It is excellent hot, warm or cold. If puréed, it also makes a good dip with crudités.

Ingredients

1 aubergine/eggplant, sliced and salted
6 tablespoons thick olive oil
2

Side dish
Gluten-free
Vegan

Method

Heat the oil in a pan and fry the onions, peppers, courgettes/zucchini, garlic and aubergine/eggplant. Lower the heat and simmer gently for 20 minutes. Add the tomatoes and seasoning, and simmer for another 10 minutes until you have a rough purée.