Ratatouille

This can be part of a vegetarian meal or a side dish. If you have some left over it keeps well for up to 4 days in the fridge and can be used to top crusty bread or as a filler for fajitas or an omelette. It could also be added to tagliatelle.

Ingredients

• 1 aubergine – medium
• 1 courgette – medium
• 1 red pepper
• 2 medium onions cur in rings
• 2 garlic cloves
• 1 tin chopped tomatoes
• 2 teaspoons dried or fresh herbs (parsley and oregano work best)
• Salt and black pepper
• Oil – vegetable or grape seed oil

Preparation

1. In a large pot, heat the oil and fry the onion gently until they are soft and translucent but not brown.
2. Cut the pepper into strips, the courgette and aubergine into slices, the onion into small rings and crush the garlic. Open the tin of tomatoes and have them ready.
3. Add the peppers to the onions and fry until they are soft
4. Add the courgette, aubergine and garlic, stir and cook for 10 minutes while covered. Stir in between.
5. Add the tomatoes and the juice from the tin along with the herbs. Season with salt and pepper to taste.
6. Cook for 20 minutes, stirring half way through. Taste and season again if necessary.
7. Serve on its own with crusty bread and a bowl of grated parmesan or as a side vegetable dish.