Ratatouille (Provencal Mixed Vegetables) (France)

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Ratatouille (Provencal Mixed Vegetables) (France)

Source: Encyclopedia of European Cooking

 

 

2 aubergines (eggplants)

2 large onions, sliced

2 red -OR- green peppers, sliced

1 gill (5 fl oz) (140 ml) olive oil

1 clove garlic, finely chopped

4 medium tomatoes, peeled and quartered

salt and pepper

 

 

Slit the peppers and pull out seeds and core, wash thoroughly to

remove every seed. Slice. Gut the aubergines (eggplants) into 1 " (2.5

cm) squares. Warm the oil in a large frying pan, add the sliced onions

and stew gently for 8 minutes. Now add sliced peppers and aubergines,

stew gently for 10 minutes. Add garlic, salt and pepper, then the

quartered tomatoes. Cover the pan and simmer gently for another 10

minutes, or until all the oil has been absorbed.