Ratatouille Recipe
Ratatouille Recipe with Tomatoes, Green or Red Peppers, Aubergines, Courgettes, Olive Oil & Garlic.
INGREDIENTS
1 lb Tomatoes
2 Green or Red Peppers
2 Aubergines
4 Courgettes
4 tablespoons Olive Oil
1 Garlic Clove
Salt & Pepper
METHOD
Slice the Aubergines, sprinkle with Salt and leave for 30 minutes to remove the sour juices. Peel and quarter the Tomatoes. De-seed the Peppers and cut into thick slices. Slice the Courgettes. Fry all the vegetables separately and then place into a oven-prrof dish with the Garlic finely minced. Cook for 1 hour at 3350F / 180C Mark4. Serves 6.
Based on the Ratatouille recipe in:
Classic Recipes
by Joanna Percival (Albany Books / Debenhams Books 1978).