Ratatouille With Bacon
|Eggplant||3⁄4 Pound, finely sliced (Aubergines)|
|Finely sliced onions||1⁄2 Pound|
|Smoked streaky bacon||3 1⁄2 Ounce, derinded, cut into thin strips|
|Red bell peppers||1⁄2 Pound, coarsely chopped|
|Zucchini||1⁄2 Pound, sliced into rounds (Courgettes)|
|Sliced tomatoes||10 1⁄2 Ounce|
|Garlic||2 Clove (10 gm), crushed|
|Fresh thyme sprigs||2 , crushed|
|Olive oil||3 Tablespoon|
|Pitted black olives||3 1⁄2 Ounce, or stoned|
Put the eggplant (aubergines) in a strainer, add salt and leave to drain.
Rinse the orange extremely carefully under plenty of cold running water and remove the zest (peel) with a small sharp knife or vegetable peeler, taking care not to bring any of the bitter white pith with it.
Cut the zest (peel) into matchstick (julienne) strips.
Put the onion, bacon and bell peppers in a large casserole.
Cover and microwave on HIGH for 5 minutes.
Add the eggplant (aubergines), zucchini (courgettes), tomatoes, garlic, orange zest (rind), bayleaf and crushed thyme.
Season with salt and pepper and stir carefully.
Pour the olive oil over.
Cover and microwave on HIGH for 10 minutes.
Stir in the olives, cover and microwave on HIGH for a further 2 minutes.
Leave to stand for 5 minutes.
Remove the bayleaf, pour the ratatouille into a warmed dish