Mixed Vegetable Casserole (Ratatouille) recipe
information
This colourful mixture of peppers, aubergine {eggplant), courgettes (zucchini) and tomatoes is one of the glories of Provencal cooking. It can be served hot or cold. A 425 g (14 oz) can of tomatoes, with its juice, may be substituted for the fresh tomatoes.
ingredients
125 ml (4 fl oz) 1/2 cup Olive oil
3 Medium onions, thinly sliced
2 Garlic cloves, crushed
2 Medium aubergines (eggplants), sliced and degorged
1 Large green pepper, pith and seeds removed and chopped
1 Large red pepper, pith and seeds removed and chopped
4 Medium courgettes (zucchini), sliced
6 Tomatoes, blanched, peeled, seeded and chopped
1 tsp Dried basil
1 tsp Dried rosemary
Salt and pepper to taste
3 Medium onions, thinly sliced
2 Garlic cloves, crushed
2 Medium aubergines (eggplants), sliced and degorged
1 Large green pepper, pith and seeds removed and chopped
1 Large red pepper, pith and seeds removed and chopped
4 Medium courgettes (zucchini), sliced
6 Tomatoes, blanched, peeled, seeded and chopped
1 tsp Dried basil
1 tsp Dried rosemary
Salt and pepper to taste
method
1. Heat the oil in a flameproof casserole. Add the onions and garlic and fry until they are soft.
2. Stir in the aubergines (eggplants), peppers and courgettes (zucchini) and fry for 5 minutes. Stir in the remaining ingredients and bring to the boil. Cover and simmer for 45 minutes to 1 hour, or until the vegetables are tender but still firm.
3. Serve at once, if you are serving hot.
2. Stir in the aubergines (eggplants), peppers and courgettes (zucchini) and fry for 5 minutes. Stir in the remaining ingredients and bring to the boil. Cover and simmer for 45 minutes to 1 hour, or until the vegetables are tender but still firm.
3. Serve at once, if you are serving hot.
serving amount
4 - 6 servings
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
