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Ratatouille With Aubergines

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  Butter 1 Ounce
  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.

Recipe Summary

Main Dish
Lacto Ovo Vegetarian

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