Ratatouille

Ingredients

• 4 pcs Zucchinis, raw
• 4 pcs Tomatoes, sliced
• 2 pcs Eggplant, sliced
• 2 pcs Bell pepper, red, sliced
• 1 pcs Onion
• 1 clove Garlic, sliced
• 5 tbsp Olive oil
• 1 tbsp Red wine vinegar
• 1 tsp Cane sugar
• 1 tsp Salt
• 1/2 tsp Black pepper

Method

1. Cut the eggplant in half lengthwise.
2. Place them on the board, cut side down, slice in half lengthwise again and then across into 1.5-cm chunks.
3. Cut off the zucchini ends, then across into 1.5-cm slices.
4. Peel the peppers from stalk to bottom.
5. Hold upright, cut around the stalk, then cut into 3 pieces.
6. Cut away any membrane, then chop into bite-sized chunks.
7. Score a small cross on the base of each tomato, then put them into a heat-proof bowl.
8. Pour boiling water over the tomatoes, leave for 20 seconds, then remove.
9. Pour the water away, replace the tomatoes and cover with cold water.
10. Leave to cool, then peel the skin away.
11. Quarter the tomatoes, scrape away the seeds with a spoon, then roughly chop the flesh.
12. Set a sauté pan over medium heat and when hot, pour in 2tbsps olive oil.
13. Brown the eggplant for 5 minutes on each side until the pieces are soft.
14. Set them aside and fry the courgettes in another tablespoon oil for 5 minutes, until golden on both sides.
15. Repeat with the peppers.
16. Don’t overcook.
17. Cook the onion in the pan for 5 minutes.
18. Add the garlic then fry for another minute.
19. Stir in the vinegar and sugar, then tip in the tomatoes and half the basil.
20. Return the vegetables to the pan with some salt and pepper then cook for 5 minutes.
21. Serve while still hot.