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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This side dish goes with almost any main course and it tastes wonderful. It's also a great Vegetarian main dish, with crusty bread. Ingredients:
these amounts are a guidline only - you can mess about with the quantities. |
2 onions |
1 large eggplant (aubergine), unpeeled |
2 or 3 zucccini (courgettes), unpeeled |
1 large green bell pepper |
1 large red bell pepper |
6 - 8 tomatoes |
2 cloves garlic |
olive oil |
salt and black pepper |
a little water, if needed - depends on how juicy the tomatoes are. |
Directions:
1. Peel and chop the onions
2. Chop the eggplant
3. Slice the zuccini
4. Deseed and chop the peppers
5. Peel and chop the tomatoes (plunging them in hot water for 30 seconds makes the skins come off easily)
6. Peel and crush the garlic
7. Don't chop too finely - half inch cubes minimum and 1/4 slices for the zuccini
8. Heat about 2 tablespoons of olive oil in a skillet, saucepan or stove top casserole dish
9. Add the garlic and onions and fry until soft but not brown
10. Add all the other veg and keep turning them in the pan until softening and the tomatoes are releasing their juice.
11. If the mixture is dry, add a little water
12. Simmer until tender - about 30 minutes - adding a little more water if required. Taste and season with salt and pepper to your taste.
13. My family loves ratatouille. If freezes well and it's delicious as a chunky sauce spooned over roasting chicken pieces, about ten minutes before the end of cooking time, or baked with grated cheese on top.
14. I know these instructions are a bit wordy - but it's easy to make.
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