|
|
Ratatouille
is a hearty mixture of tomatoes, onions, zucchini, eggplant,
and red and green bell peppers that is cooked with olive oil,
thyme and garlic to create a sweet and chunky Provençal
vegetable stew.
 |
| 4
tablespoons extra
virgin olive oil |
| 3
tomatoes—roughly chopped |
| 2
red onions—halved, thinly sliced and separated
into rings |
| 2
zucchini (courgette)—sliced into ½-inch rounds |
| 1
eggplant (aubergine)— roughly chopped |
| 1
red pepper (capsicum)—roughly chopped |
| 1
green pepper (capsicum)—roughly chopped |
| 1½
teaspoons salt |
| ¾
teaspoon freshly ground black pepper |
| 3
cloves garlic—finely
chopped |
| ¾
teaspoon dried thyme |
HEAT
the oil in a large saucepan over a medium heat. ADD all ingredients,
except the garlic and thyme, and cook, uncovered, for 25 minutes,
stirring every 5 minutes. ADD the garlic and thyme and cook,
uncovered, for a further 20 minutes, stirring every 5 minutes,
until the vegetables are very soft.
Serving
suggestions:
Ratatouille is delicious served hot or cold as a side dish
with grilled fish or chicken, or used as a filling for a Provençal-style
omelet. It can also be served as a meal on its own with some
crusty bread or rice.
|
|
