Ratatouille Red Wine
|Olive oils||4 Tablespoon|
|Onion||1 Large, peeled and thinly sliced|
|Garlic||2 Clove (10 gm), peeled and crushed|
|Tomatoes||450 Gram, skinned, seeded and chopped (Around 1 pound)|
|Red wine||4 Tablespoon|
|Tomato puree||1 Tablespoon|
|Green peppers||To Taste, seeded and roughly chopped|
|Pepper red||To Taste, seeded and roughly chopped|
|Aubergine||1 Medium, cubed|
|Pickling onions||12 Small, peeled|
|Freshly ground black pepper||To Taste|
|Radicchio leaves||4 (To Garnish)|
1. Heat 2 tablespoons of olive oil in a deep frying pan and fry the onion and garlic gently for 3-4 minutes.
2. Add the tomatoes, red wine and tomato puree; simmer until the tomatoes are soft and pulpy. Add the remaining olive oil.
3. Add the peppers, aubergine, onions and salt and pepper to taste; cover and simmer gently until the vegetables are tender but still have a 'bite' to them.
4. Serve warm, on small plates, garnished with radicchio leaves.