Home

Mixed Vegetable Casserole (Ratatouille)

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

4 - 6 servings
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

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.

What did you think?

5 people have helped to review this recipe. Thankyou!

Title:
Review:
Name:
COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved