Ratatouille Cooking Recipes

Ingredients :

2

4

150 ml

2

2

1

2

5 ml

3

8

large aubergines, roughly chopped

courgettes, roughly chopped

olive oil

onions, sliced

garlic cloves, chopped

large red pepper, seeded and roughly chopped

large yellow peppers, seeded and roughly chopped

coriander seeds, crushed

plum tomatoes, skinned, seeded and chopped

basil leaves, torn

fresh rosemary sprig

fresh thyme sprig

salt and black pepper

fresh parsley or basil sprigs, to garnish

1. Sprinkle the aubergines and courgettes with salt, then put them in a colander with a plate and weight on top to extract the bitter juices.
2. Leave for about 30 minutes.
3. Heat the olive oil in a large saucepan.
4. Add the onions, fry gently for about 6 -7 minutes, until just softened, then add the garlic and cook for another 2 minutes.
5. Rinse the aubergines and courgettes and pat dry with kitchen paper.
6. Add to the pan with the peppers, increase the heat and sauté until the peppers are just turning brown.
7. Add the herbs and coriander seeds, then cover the pan and cook gently for about 40 minutes.
8. Add the tomatoes and season well.
9. Cook gently for a further 10 minutes, until the vegetables are soft but not too mushy.
10. Remove the sprigs of herbs.
11. Stir in the torn basil leaves and check the seasoning.
12. Leave to cool slightly and serve warm or cold, garnished with sprigs of parsley or basil.

Serves 4

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