Ratatouille

Ingredients

• 3 tsps thyme
• 1 tbsp balsamic vinegar
• 2 tbsps olive oil
• 1 peeled aubergine
• 1 clove garlic
• 1 medium red onion
• 1 medium green pepper
• 2 medium courgettes
• 800 g plum tomatoes
• 1 chili
• 1 medium red pepper
• 1/8 cup tomato puree (2 tbsp)
• 100 g yellow pepper
• 1/2 tsp sugar

Directions

1. Heat oil in pan, fry the onion, garlic and chili for 3-4 minutes until they begin to soften.
2. Add the eggplant/aubergine and fry for 5-8 minutes until it turns a pale golden brown.
3. Add courgette/zucchini and peppers and fry for a further 5-8 minutes.
4. Pour over tomatoes and add tomato puree, sugar and balsamic vinegar and thyme. Season with salt and pepper.
5. Cook covered over a low heat for 10 minutes and then 10 minutes uncovered. It is ready when it has thickened slightly.
6. Note: this recipe can be main course or a side dish and can be made into chili by adding a tin of kidney beans or blackeyed beans and a tablespoon of cumin.