Question

Ratatouille

Answer 1

450 g/1 lb aubergines

450 g/1 lb courgettes

salt

2 X 15 ml spoons/2 tbsp olive oil

2 onions, chopped

2 cloves garlic crushed

1 red pepper, deseeded and sliced

1 green pepper, deseeded and sliced

200 g/7 oz can chopped tomatoes and juice

freshly ground black pepper

400 g/14 oz can kidney beans, drained (optional)

Methods:

Cut the aubergines and courgettes into small chunks. Place on a chopping board that has been covered with absorbent paper and generously sprinkle with salt. Top with a second board and leave for 1 hour. This will draw out the bitter taste in the aubergine and reduce the water content of both vegetables. Rinse and pat dry with absorbent paper or a clean tea-towel.

Heat the oil and gently fry the onion until soft and lightly golden. Add the aubergine, courgette, garlic, and peppers, cover and cook gently for 30 minutes. Add the tomatoes to the pan and cook for a further 30 minutes. Season to taste and add the kidney beans, if using. Cook for another 10 minutes, then serve hot; or allow to go cold and serve as a salad.

Variation

Ratatouille crumble

Pre-heat oven to 200°C/400°F/gas 6. Rub together 100 g/4 oz wholemeal plain flour and 50 g/2 oz sunflower margarine, then add 1 x 5 ml spoon/1 tsp mixed herbs. Place ratatouille in an ovenproof dish and top with crumble. Cook for 20 minutes.

Answer 2

Ratatouille - serves 6

1 large eggplant, cut into 1-inch cubes
4 medium zucchini, sliced 1/2 inch thick
1 tsp salt
2 tbsp olive oil
2 medium onions, sliced
2 medium red, green or yellow bell peppers, chopped
2 large tomatoes, chopped
2 cloves garlic, minced
Freshly ground black pepper to taste
1 tbsp chopped freshthyme or 1 tsp dried thyme
1 tbsp chopped fresh oregano or 1 tsp dried oregano
1 tbsp chopped fresh basil or 1 tsp dried basil

Put eggplant and zucchini in a colander, sprinkle with salt and toss lightly. Allow to drain for at least 30 minutes. Rinse and pat dry with paper towels.
In a heavy, nonstick skillet, heat oil over medium-high heat. Saute onions until traslucent, 3 minutes. Stir in peppers, tomatoes, eggplant, zucchini, garlic, salt, pepper, thyme, oregano, and basil.
Reduce heat, cover and simmer 30-45 minutes, or until vegetables are thoroughly cooked. Stir to prevent sticking.
Uncover and cook another 5 minutes to reduce liquid.
Ratatouille is best made a day ahead to allow flavors to blend. Serve warm or cold.