Ratatouille

Ratatouille

By
From
The Margaret Fulton Cookbook
Serves
4-6
Photographer
Geoff Lung

Serve cold as an hors d'oeuvre or warm as a vegetable accompaniment with grills.

Ingredients

Quantity Ingredient
2 medium eggplants
salt
2 large onions, finely chopped
1/3 cup olive oil
2 green capsicum, halved and seeded
4 zucchini
2-3 garlic cloves, peeled
a generous amount of freshly ground pepper
4-6 tomatoes, quartered
freshly chopped parsley

Method

  1. Cut the eggplants into large cubes and place in a colander, sprinkling lightly with salt. Allow to stand and drain for 30 minutes. Meanwhile, cook the onions in oil until soft and golden. Add the eggplant and cook a further 2 minutes. Cut the capsicum into strips and add to the pan with the zucchini, which have been cut into thick slices. Add the garlic and season with the freshly ground pepper. Cover and cook gently for about 15 minutes. Add the tomatoes and cook for a further 5 minutes. Salt, to taste, and serve warm or chilled, sprinkled with parsley.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again