Ratatouille

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Serves: 4

Ingredients:

800g / 1lb 12 oz cans peeled tomatoes
1 tablespoon olive oil
1 large onion, diced
1 red pepper, diced
1 yellow pepper, diced
1 aubergine, diced
2 courgettes, diced
1 teaspoon tomato puree
1/2 teaspoon sugar
1 bay leaf
3 thyme sprigs
2 basil sprigs
1 garlic clove, crushed
1 tablespoon chopped flat-leaf parsley

Method:

Heat the oil in a frying pan. Add the onion and cook over low heat for 2-3 minutes. Add the peppers and cook, stirring, for 3-4 minutes. Remove from the pan and set aside.

Fry the aubergine and courgettes until lightly browned all over. Return the onion and peppers to the pan. Add the tomato paste. tomatoes, sugar,
bay leaf, thyme and basil. Stir well, cover and cook for 10-15 minutes. Remove the bay leaf, thyme and basil.

Mix together the garlic and parsley and add to the pan at the last minute. Stir and serve.

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