Serves 4
Serve hot or cold, ratatouille makes a colourful and tasty addition to any table.
1 aubergine (eggplant), sliced
1 red onion, sliced
1 each of green, red and yellow (bell) peppers, sliced
1 large courgette (zucchini), sliced
4 ripe tomatoes, quartered
30 ml/2 tbsp olive oil
15 ml/1 tbsp tomato purée (paste)
30 ml/2 tbsp red wine or water
2.5 ml/1⁄2 tsp dried mixed herbs
A pinch of caster (superfine) sugar
Salt and freshly ground black pepper
- Place the aubergine in a colander and sprinkle with salt. Leave to stand for 30 minutes. Rinse thoroughly and drain.
- Place in a large saucepan with all the remaining vegetables and the oil.
- Cook over a moderate heat, stirring, until the vegetables begin to soften.
- Add the tomato purée, wine or water, herbs, sugar and a little salt and pepper. Bring to the boil, cover, reduce the heat and cook gently for 20 minutes until tender, stirring occasionally.
- Serve hot or leave until cold, then chill before serving.