Green Bell Pepper Ratatouille
|Aubergines||3 Medium, thinly sliced|
|Butter||1 Ounce (25 Gram)|
|Olive oil||4 Tablespoon|
|Onions||2 Large, thinly sliced|
|Garlic||3 Clove (15 gm), crushed|
|Green pepper||1 Large, pith and seeds removed and chopped|
|Red pepper||1 Large, pith and seeds removed and chopped|
|Courgettes||5 Medium, sliced|
|Tomatoes||1 Pound, skinned and chopped (500 Gram)|
|Parsley||1 Tablespoon, freshly chopped|
|Black pepper||To Taste|
Sprinkle the aubergine slices with salt and leave for 30 minutes.
Rinse and pat dry.
Melt the butter with the oil in a frying pan.
Add the onions and garlic and fry until the onions are soft but not brown.
Add the remaining ingredients, with salt and pepper to taste, and cover the pan.
Simmer for 40 to 45 minutes or until the vegetables are tender.
Serve hot or cold.