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Saturday, January 1, 2005 at 09:20PM
Filed in: Recipes
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Ingredients
2 large aubergines
3 medium courgettes
2 medium onions
2 red or green peppers
4 large tomatoes, or 1 x 14 oz (400 g) tin Italian tomatoes, well drained
2 cloves garlic, crushed
4 tablespoons olive oil
1 level tablespoon roughly torn fresh basil
salt and freshly milled black pepper
Cooking Instructions
Begin by wiping the aubergines and cutting them into 1 inch (2.5 cm) slices, then cut each slice in half; the courgettes should be wiped as well and cut into 1 inch (2.5 cm) slices. Now put the whole lot into a colander, sprinkle generously with salt, press them down with a suitably sized plate and put weights (or other heavy objects) on top of the plate. Let them stand for about 1 hour ? the salt will draw out any bitterness along with excess moisture.
Meanwhile chop up the onion roughly, deseed and core the peppers and chop these up too. Skin the tomatoes (plunging them into boiling water for a couple of minutes is the best way to loosen the skins), then quarter them, take out the seeds and roughly chop the flesh.
To cook the ratatouille, gently fry the onions and garlic in the oil in a large saucepan for a good 10 minutes, then add the peppers. Dry the pieces of courgette and aubergine in kitchen paper, then add them to the saucepan. Next add the basil and seasoning of salt and pepper, stir once really well, then simmer very gently, covered, for 30 minutes. After that time add the tomato flesh, taste to check the seasoning and cook for a further 15 minutes with the lid off.
Thursday, August 21, 2008 at 09:45AM
Filed in: Recipes
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Ingredients
A quick light pasta meal for a hot summer evening can be made with red peppers:
4-5 unpeeled garlic cloves
2 large peppers, cored and chopped into small pieces
Juice of a lemon
2 tbs of olive oil
Salt and pepper
Cooking Instructions
Boil the unpeeled garlic cloves in a small pan of water for 15 minutes until soft.
Heat the oil in a frying pan and add the chopped pepper and cook gently until soft.
Add the lemon juice and salt and pepper.
Squeeze the garlic from their skins into a liquidiser and add the contents of the frying pan.
Blend until smooth.
Good served over pasta shells or spaghetti and witha a crisp green salad.