Ratatouille

Another classic Provençal dish, this combines my favourite Summer vegetables but can be done at any time of the year because it is easy to source them. It is very versatile and a perfect example of the Mediterranean diet.
Served cold or hot, it complements any meat dish. It can be part of a couscous, served with couscous grain, stewed lamb and chick peas.
It can also be served with eggs which are lightly scrambled on top or folded into an omelette.
It can be the topping of a vegetarian pizza or part of a pasta dish.

Serves 6:

2 medium size courgettes, peeled and cut into rings
1 aubergine, rinsed and sliced
1 red pepper, rinsed, de-seeded and cut into thick pieces
1 green pepper, rinsed, de-seeded and cut into thick pieces
1/2 kilo ripe tomatoes, rinsed and quartered
1 large onion, peeled and sliced
8 garlic cloves, peeled and sliced
A handful fresh basil leaves
2 soupspoonful olive oil
Salt and pepper

1. Pour the olive oil into a large cooking pot, preferably made of cast iron and heat it up gently.
2. Fry the onion until golden, then add the aubergine, the peppers, the tomatoes and the garlic. After 5 minutes, add the courgettes and the basil.
3. Simmer for another 15 minutes.
4. Serve hot or cold.

Bon Appétit!

Note: For a fat- free version, put all the ingredients in a pressure cooker. (Check manufacturer’s instructions for cooking time).

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