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Ratatouille Veg HT MC French 90mins Serves 4 Hot Vegetarian Vegetables Herbs Stew Main Course Healthy Eating Gluten Wheat Dairy Free Eggless France Europe
Ingredients 2 Large Aubergines, ( eggplant ) 2 large Courgettes, (Zucchini) Salt and Pepper 120ml/4 fl.oz. Olive Oil 2 Large Onions, thinly sliced 3 tbsp Tomato Puree 3 Garlic Cloves, chopped 2 Large Capsicums, ( sweet peppers) cut into thick strips 4 Tomatoes, skinned and chopped ½ tbsp Freshly chopped Coriander A pinch of cinnamon 1 teasp Freshly chopped Basil
Instructions
1. Cut the halved aubergines ( eggplant ) and courgettes (zucchini ) across in slices about 2.5cm/1 inch thick and arrange in layers in a colander, sprinkling each layer with salt. Top with a weighted plate and leave to drain for 1 hour.
2. Heat the oil in a pan, add the onions and gently fry for 5-8 minutes until soft and transparent. Stir in the tomato puree and cook for a further 3 minutes, stirring occasionally.
3. Rinse the aubergines and courgettes under running cold water then dry on kitchen paper. Add to the onions together with the garlic and peppers. Cover and simmer for 20 minutes.
4. Add the tomatoes, coriander, cinnamon, basil, salt and pepper. Mix well then cover and leave to cook for a further 40 minutes. Remove the lid for the final 5-7 minutes to allow the sauce to reduce if necessary. Serve hot
More Vegetarian Recipes | What's in Season | Growing Vegetables
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