The best thing about Ratatouille is that it is easy to make and always popular. It can be frozen in convenient size batches and used as a basis for various sauces to eat with pasta or rice.
You can use any veggies that you are growing at the moment but the following is a basic recipe
Cut aubergine and courgettes into small slices or cubes. Chop the onions roughly, de–seed the peppers and chop them too. Skin the tomatoes by first plunging them into boiling water for a couple of minutes, and then removing the skins. Quarter them, and extract the seeds. Rinse the aubergine and courgettes. Pat with a kitchen towel to dry. Now fry the onions and garlic gently in the olive oil in a large pan until soft. Cut the aubergine and courgettes into chunks and add them to the pan. Add the basil, salt and pepper (fresh ground black pepper will give the best result) and simmer very gently for about 30 minutes. After that time add the tomato flesh. Leave the lid off and cook for a further 15 minutes. Enjoy!
You can use any veggies that you are growing at the moment but the following is a basic recipe
Aubergines
Courgettes
Onions
Red or green peppers
4 large tomatoes or 400 g tinned tomatoes
2 cloves garlic
4 tablespoons olive oil
1 tablespoon fresh basil
Salt & Black pepper
Cut aubergine and courgettes into small slices or cubes. Chop the onions roughly, de–seed the peppers and chop them too. Skin the tomatoes by first plunging them into boiling water for a couple of minutes, and then removing the skins. Quarter them, and extract the seeds. Rinse the aubergine and courgettes. Pat with a kitchen towel to dry. Now fry the onions and garlic gently in the olive oil in a large pan until soft. Cut the aubergine and courgettes into chunks and add them to the pan. Add the basil, salt and pepper (fresh ground black pepper will give the best result) and simmer very gently for about 30 minutes. After that time add the tomato flesh. Leave the lid off and cook for a further 15 minutes. Enjoy!
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