Ratatouille Aux Champignons Recipe




 Aubergine1 Medium, thickly sliced
 Salt To Taste
 Oil2 Tablespoon
 Butter1 Ounce
 Small button mushrooms1 Pound
 Tomatoes4 Medium, skinned, quartered and seeded
 Green pepper1 Small, cored, seeded and sliced
 Courgettes8 Ounce, thickly sliced
 Garlic1 Clove (5 gm), crushed
 Tomato paste2 Tablespoon
 Ground coriander1 1⁄4 Pinch (Use A Large Pinch)
 Freshly ground black pepper1
 Chopped parsley2 Tablespoon (To Garnish)


Good hot or cold, coriander gives this dish a subtle flavour.
Sprinkle the aubergine slices with salt and leave for 40 minutes, then rinse under the cold tap to remove the excess salt. Drain well.
Heat the oil and butter in a large flameproof casserole. Reserve half the mushrooms and add the remainder with all the other vegetables, together with the garlic, tomato paste, coriander and seasoning. Stir well to mix thoroughly. Cover and cook in a preheated moderate oven (180°C/350°F, Gas Mark 4) for 50 to 60 minutes, stirring once or twice.
Ten minutes before the cooking is completed, stir in the reserved mushrooms. Adjust the seasoning and serve garnished with parsley.