Ratatouille from The Cooking of Provence by Patricia Lousada
Perhaps this is the best known of all the Provencal dishes. Cooking the vegetables separately at first helps them to retain their own character and the end result is a harmony of flavours.
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Ingredients
- 500 g (1 lb) aubergines
- 500 g (1 lb) courgettes
- 100 ml (3½ fl oz) olive oil
- 500 g (1 lb) mild onions, sliced
- 3 yellow or green peppers, sliced into 8 mm (⅜-inch) strips
- 4 garlic cloves, bruised and chopped finely
- 4 tablespoons finely chopped fresh parsley
- 750 g (½ lb) tomatoes, skinned, de-seeded and chopped
- salt
- pepper
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