RATATOUILLE
Ingredients
2 large eggplants, coarsely chopped
4 zucchini, coarsely chopped
2/3 cup olive oil
2 onions, sliced
2 garlic cloves, chopped
1 large red bell pepper, seeded and coarsely chopped
2 large yellow bell peppers, seeded and coarsely chopped
fresh rosemary sprig
fresh thyme sprig
1 teaspoon coriander seeds, crushed
3 plum tomatoes, skinned, seeded and chopped
8 basil leaves, torn
salt and pepper to taste
fresh parsley or basil sprigs, to garnish
1. Sprinkle the eggplants and zucchini with salt, and then place in a colander with a plate and a weight on top to extract the bitter juices. Leave them to stand for about 30 minutes
2. Heat the olive oil in a flameproof casserole. Add the onions, fry gently for about 6-7 minutes, until softened, then add the garlic and cook for 2 minutes.
3. Rinse the eggplants and zucchini and pat dry with paper towels. Add to the pan with the bell peppers, increase the heat and saute until the bell peppers are just turning brown. Add the herbs and coriander seeds, then cover the casserole and cook gently for about 40 minutes.
4. Add the tomatoes and season well. Cook gently for 10 minutes, until the vegetables are soft but not too mushy. Remove the herb sprigs. Stir in the basil leaves and taste for seasoning. Serve warm or cold, garnished with sprigs of parsley or basil.