Ratatouille

Name: Ratatouille
Ingredients: 1 lb. aubergines (eggplant), cut in 1/2-inch slices; salt and pepper; olive oil; 1 lb. courgettes (zucchini), cut into small chunks; 1 lb. red and green peppers, cored and sliced thinly; 8 oz. onions, peeled and chopped; 1 1/2 lb. tomatoes, peeled, seeded and chopped; 3 cloves garlic, peeled and chopped fine; 1/2 tsp. sugar; handful parsley, chopped fine; leaves from several sprigs thyme; 9 to 10 basil leaves, cut into strips

12 ingredients

7 steps

Ingredients

1 lb. aubergines (eggplant), cut in 1/2-inch slices
salt and pepper
olive oil
1 lb. courgettes (zucchini), cut into small chunks
1 lb. red and green peppers, cored and sliced thinly
8 oz. onions, peeled and chopped
1 1/2 lb. tomatoes, peeled, seeded and chopped
3 cloves garlic, peeled and chopped fine
1/2 tsp. sugar
handful parsley, chopped fine
leaves from several sprigs thyme
9 to 10 basil leaves, cut into strips

Directions

1

Salt eggplant and leave for 30 minutes to drain.
2

Pat dry. Heat 6 tablespoons olive oil in a large heavy pan. Add eggplant. Brown on all sides. Remove. Drain on paper. Add more oil. Cook zucchini until moisture has evaporated.
3

Remove. Drain. Cook peppers. Remove. Drain. Add onions.
4

Cook until soft, not brown. Stir in tomatoes, garlic, sugar, parsley and thyme.
5

Simmer for 30 minutes.
6

Add the rest of the vegetables. After 5 minutes, remove from heat.
7

Mix in basil. Refrigerate overnight.