Ratatouille With Aubergines
|Olive oil||2 Fluid Ounce|
|Onions||2 Large, thinly sliced|
|Garlic||2 Clove (10 gm), crushed|
|Aubergines||3 Medium, thinly sliced|
|Green pepper||1 Large, white pith removed, seeded and chopped|
|Red pepper||1 Large, white pith removed, seeded and chopped|
|Courgettes||5 Medium, trimmed and sliced|
|Canned peeled tomatoes||14 Ounce|
|Dried basil||1 Teaspoon|
|Dried rosemary||1 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Freshly ground black pepper||3⁄4 Teaspoon|
|Chopped fresh parsley||2 Tablespoon|
In a large flameproof casserole, melt the butter with the oil over moderate heat.
When the foam subsides, add the onions and garlic and fry, stirring occasionally, for 5 to 7 minutes or until the onions are soft and translucent but not brown.
Add the aubergine [eggplant] slices, green and red peppers and courgette [zucchini] slices to the casserole.
Fry for 5 minutes, shaking the casserole frequently.
Add the tomatoes with the can juice, the basil, rosemary, salt and pepper.
Sprinkle over the parsley.
Increase the heat to high and bring to the boil.
Reduce the heat to low, cover the casserole and simmer for 40 to 45 minutes or until the vegetables are tender but still quite firm.
Remove the casserole from the heat and serve at once, straight from the casserole.