Wash and
slice the aubergine, without peeling, sprinkle with salt and leave to
drain for an hour. Then rinse and pat dry. Slice the onion, de-seed the
pepper and cut into slices. Wash and slice the courgette. Cut the
tomatoes into quarters. Fry and sliced pepper in the heated oil over a
very high heat, then add the aubergines and courgette. Stir continually
to prevent burning. Continue frying over a high heat and add the
tomatoes, onion and crushed garlic. Season well and add the bouquet
garni and chopped parsley. Cover and cook on a moderate heat for 20
minutes, stirring from time to time to prevent burning. There should be
almost no liquid left when the cooking is finished. Remove the bouquet
garni and check the seasoning before serving. Ratatouille can be served
either hot or cold.
