If ratatouille have been invented in England it would have been called stewed eggplant and placed alongside delicacies such as stewed prunes and worse. Fortunately, the French who are reasonably good at cooking and domes got their first with a better name.
Ingredients (4 to 6 people)
1 large onions
2 Courgettes
1 Aubergine
1 Red Pepper
2 Tomatoes
1 Bulb of Garlic
5 Tablespoons of Olive Oil
Salt and Pepper for seasoning
Equipment
Large, deep heavy bottomed pan
Method
Ratatouille is all about chopping vegetables into quarter inch thick slices or cubes. The order is important because an aubergine is like a big sponge and it should be added to the pot when there is plenty of liquid to soak up. Start by chopping the onions into rings, then then gently fry in the oil until transparent, separate the garlic into cloves, skin and then chop them and add to the pot, keep the heat low. Next slice the red pepper and add to the pot, do the same with the courgettes. After a few minutes there should be some liquid in the pot as the vegetables soften. Slice the aubergine into quarter inch dice and and stir into the other vegetables and simmer together for a five minutes. Finally chop the tomatoes, add to the pot. Cook gently for for 30 minutes stirring every few minutes, season according to taste and serve.
Comment
Served with bread, it makes a good light lunch or starter
Page Created: 9th February 2002