'Ratatouille'
One of the better things about the cottage in Chagford was the consistent presence of tins of tomato, courgettes and peppers. If we were lucky there were also aubergines and cherry tomatos. If we were unlucky there were mushrooms and cauliflowers. This, to us, did not matter - as long as there was tinned tomato, all other ingredients went in. We were in love, hungry and cold.
For two (I guess)
Ingredients:
1 tin of tomatos
Equal amount of tomatoes (either can be supplemented for the other)
2 courgettes
2 aubergines
2 red/yellow/green peppers
4 cloves of garlic
1 onion (red, yellow - what ever)
1 tsp of paprika
1 cube of stock
3 sun dried tomatos
1 tsp of tomato puree
Olive oil
1. Slice the onion thinly and crush the garlic. Oil the a large sauce-pan and begin to fry both with a generous pinch of salt.
2. Whilst the two are frying slice the aubergine, courgette and pepper thinly. When the onion has assumed a goldy hue add the aubergine and another slug of oil. Fry for 5 minutes, then add the courgette and pepper. Fry for another ten minutes, or until the aubergine is soft and sweet and the courgettes are golden-brown.
3. Slice the tomatos up and add to the pan. Fry for a further 5 minutes. (Or until a fair amount of liquid has left the tomatos.)
4. Add the tin of tomatoes and a cup of water. Add the stock, paprika, puree and sun dried tomato.
5. Simmer (on a low heat) and stir for 60 minutes, or longer if necessary.
6. Season to taste and serve with bread or couscous.
