Ratatouille

Serve: 6

Olive oil is essential for this dish- and don’t be shy with tomato and basil. This ratatouille is slow cooked to allow the flavors to develop and mingle. It can be made two or three day in advance.

Ingredients

2        pcs    Medium size brinjals, cubed

Salt

2        pcs    Medium size onion, finely sliced

2        Clove Garlic, crushed

150    ml      Olive Oil

Handful fresh basil leaves

3        pcs    Seeded and cut into pieces

500    gm     Ripe tomatoes, skinned and chopped

500    gm     Baby Marrows, thinly sliced

Pinch of sugar

Salt and freshly ground black pepper, to taste

Method

Sprinkle brinjal cubes with salt and leaves to drain in a colander for 30 minutes. Rinse under cold water and pat dry with paper towels. Place onion and garlic in a saucepan or frying pan and add 80 ml of oil.

          Heat slowly and sauté gently for about 20 minutes or until tender. Stir frequently. Add basil and peppers, cover and braise for about 10 minutes. Add the tomatoes, cover and bring to the boil.

          Reduce the heat and braise for about 20 minutes. Heat the remaining oil in separate pan and fry brijal cubes until golden brown. Add to the tomato mixture along with the baby marrows. Seasoning with sugar, salt and black pepper. Simmer gently for about 30 minutes until fragrant.

          Serve with couscous.