Ratatouille Aux Champignons
|Aubergine||1 Medium, thickly sliced|
|Small button mushrooms||1 Pound|
|Tomatoes||4 Medium, skinned, quartered and seeded|
|Green pepper||1 Small, cored, seeded and sliced|
|Courgettes||8 Ounce, thickly sliced|
|Garlic||1 Clove (5 gm), crushed|
|Tomato paste||2 Tablespoon|
|Ground coriander||1 1⁄4 Pinch (Use A Large Pinch)|
|Freshly ground black pepper||1|
|Chopped parsley||2 Tablespoon (To Garnish)|
Good hot or cold, coriander gives this dish a subtle flavour.
Sprinkle the aubergine slices with salt and leave for 40 minutes, then rinse under the cold tap to remove the excess salt. Drain well.
Heat the oil and butter in a large flameproof casserole. Reserve half the mushrooms and add the remainder with all the other vegetables, together with the garlic, tomato paste, coriander and seasoning. Stir well to mix thoroughly. Cover and cook in a preheated moderate oven (180°C/350°F, Gas Mark 4) for 50 to 60 minutes, stirring once or twice.
Ten minutes before the cooking is completed, stir in the reserved mushrooms. Adjust the seasoning and serve garnished with parsley.