Ratatouille, a classic for us at the AA, it can be used for so many different dishes.
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You need to prepare your vegetable:
- courgette
- peppers
- onions
- aubergine
- tomatoes (tinned of plum or fresh one)
- garlic
- herbs de Provence
Chopped your onions and diced all the others one. There is no need to peel the courgette and the aubergine.
In a casserole dish, fry the diced onions in oil (I prefer to use olive oil but any oils will do) until you get a light colour, then add garlic, peppers and aubergine and fry for an other 5 minutes then add the courgettes, fry an other 5 minutes then add herbs, salt, black pepper and tomatoes. Cover and cook for 15 minutes or until the vegetable are soft but not over cooked.
Served with pasta, rice or quinoa.
This can also be used in a lasagne with a cream sauce.
It can also be served as a garnish to chicken, steak or fish.
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