Green Bell Pepper Ratatouille Recipe
Ingredients
| Aubergines | 3 Medium, thinly sliced | |
| 25 g/1 oz butter | ||
| Olive oil | 4 Tablespoon | |
| Onions | 2 Large, thinly sliced | |
| Garlic | 3 Clove (5gm), crushed | |
| 1 large green pepper, pith and seeds removed and chopped | ||
| 1 large red pepper, pith and seeds removed and chopped | ||
| Courgettes | 5 Medium, sliced | |
| 500 g/1 lb tomatoes, skinned and chopped | ||
| Basil | 1 Teaspoon | |
| Parsley | 1 Tablespoon, chopped | |
| Black pepper salt | 1 To taste | |
Directions
Sprinkle the aubergine slices with salt and leave for 30 minutes.
Rinse and pat dry.
Melt the butter with the oil in a frying pan.
Add the onions and garlic and fry until the onions are soft but not brown.
Add the remaining ingredients, with salt and pepper to taste, and cover the pan.
Simmer for 40 to 45 minutes or until the vegetables are tender.
Serve hot or cold.
Rinse and pat dry.
Melt the butter with the oil in a frying pan.
Add the onions and garlic and fry until the onions are soft but not brown.
Add the remaining ingredients, with salt and pepper to taste, and cover the pan.
Simmer for 40 to 45 minutes or until the vegetables are tender.
Serve hot or cold.
Chef
