8 tbsp oil

2 onions, sliced

2 green peppers sliced in thin Strips

2 aubergines (egg plant) diced

2 baby marrows cut into slices

4 tomatoes, chopped

salt and pepper

1tbsp chopped parsley

½tsp oregano

½ tsp basil

1 large clove garlic crushed.

 

 

• Heat oil in a heatproof casserole, add onion slices and sauté until they are transparent.

• Add green peppers and aubergines and, 5 min later, baby marrows and tomatoes.  The vegetable should not be fried but stewed in the oil, so cover and simmer gently for 15 min.

• Add salt and pepper to taste, chopped parsley, oregano, basil and crushed garlic.

• Cook uncovered for about 15 min or until ratatouille is well mixed and has the appearance of a ragout of vegetables.