Ideas for the season

  Use those Summer Vegetables in Delicious

Ratatouille

Its that time of year when there are plentiful supplies of fresh fruit and vegetables, home grown or not.  Take advantage of them and cook up a large batch of Ratatouille, use some and freeze the rest.  It makes a great base for a stew on colder days in the Autumn and Winter. 

   

Ingredients 
                                    
  • 2 large aubergines
  • 4 small courgettes
  • 2 red or yellow peppers (or one of each)
  • 4 large ripe tomatoes
  • 5 tbsp olive oil
  • small bunch parsley or basil
  • 1 medium onion, peeled and thinly sliced
  • 3 garlic cloves, peeled and crushed (or less if you prefer)
  • 1 tbsp red wine vinegar
  • 1 tsp sugar (any kind)

    Method

    Chop/slice vegetables to roughly the same size.

    Heat the oil and begin by frying the aubergines til the are soft, set them aside and then fry courgettes in the same way.

    Repeat with the onions and peppers then add the garlic, half the parsley/basil, vinegar, sugar and tomatoes,cook for a minute or two.   Then return the aubergines and courgettes to the pan and cook for at least another 5 minutes or to your liking (some people like their vegetables 'al dente' whilst others like them very soft.