Ratatouille

ingredients:

1 red onion

½ aubergine

1 yellow pepper

1 courgette

2 garlic cloves

4 tomatoes

2 tbsp tomato puree

Oil

Salt and pepper

making:

Dice the onion, aubergine, pepper and courgette into equal size pieces. Crush the garlic. Quarter the tomatoes, and remove the seeds, then dice the flesh. Warm a little oil in a pan and cook the diced vegetables and garlic for, 4-5 mins, not letting them colour.

Add the chopped tomatoes and puree, and cook for 5 minutes. Put a lid on top and cook for a further 10 minutes. Season and serve.

•  cook note:

This ratatouille is a good accompaniment for many dishes, including poached or

grilled white fish, chicken, and other white meats. Served with crusty bread it can be

eaten as a light meal on its own.