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RATATOUILLE

This dish originates in Provence. There is no set recipe but uses the vegetables as available, the main one is always aubergine.

It can be eaten either hot or cold, the latter being excellent in hot weather with cold meats.

You will need a large saucepan with lid.

Ingredients:

  • 1 large onion
  • 1 clove garlic
  • 3 tablesp olive or sunflower oil
  • 1 large aubergine
  • 2 medium courgettes
  • 1 red pepper
  • 1 green or yellow pepper
  • 1 can plum tomatoes
  • 1 tablesp chopped parsley
  • 2 teasp dried oregano
  • Salt and black pepper

Method:

Chop the onion and garlic. Fry them in the oil for 3-4 minutes.

Add the sliced aubergine and courgettes.

Remove the seeds from the peppers. Slice the red, chop the green and add both to the pan.

Stir all together with the tomatoes, parsley, oregano and seasoning.

Stir well and simmer with the lid on the pan for approximately 40 minutes or until the vegetables are soft.

This will keep in the refrigerator for 2-3 days.

Posted in Recipes on Sep 01, 2020

This post is part of a series called Recipe by Valerie Hedgethorne.

RASPBERRY & WALNUT FLAN