Ratatouille With Mushrooms
|Whole tomatoes||1 Pound|
|Aubergine||8 Ounce (1 Medium Sized)|
|Olive oil||4 Tablespoon|
|Zucchini||1 Large, sliced|
|Onions||2 Medium, chopped|
|Green pepper||1 Large, seeded and sliced|
|Mushrooms||1 Cup (16 tbs), sliced|
|Garlic||3 Clove (15 gm), crushed|
|Chopped fresh parsley||1 Tablespoon|
|Freshly ground black pepper||To Taste|
|Capers||2 Tablespoon (For Garnish)|
|Lemon||1 , cut into wedges (For Garnish)|
Plunge the tomatoes into boiling water for 1 minute.
Remove them, then cut out the cores and peel them.
Slice them in half and remove the pulp and seeds.
Then turn the tomato shells on to a paper towel and leave to drain.
Peel and slice the aubergine.
Pour the olive oil into a large, deep pan and place over a medium flame.
Saute the aubergine and zucchini slices for 1-2 minutes until they are lightly browned.
Remove them from the oil and drain on paper towels.
Use the same oil to saute the onions, green pepper, mushrooms and garlic for about 10 minutes over a low heat, stirring frequently.
Place the aubergine and zucchini slices over this saute and sprinkle with the parsley.
Top with the tomato shells, cover the pan and cook over a low heat for 15 minutes.
Remove the lid and continue cooking for 1 hour, until the mixture is thick and most of the liquid is gone.
Season to taste.