Ratatouille

Ingredients

⅔ cup	Olive oil
1 kg	Onions (fine sliced)
1 kg	Courgette (diced)
1 kg	Aubergine (diced)
1 kg	Tomatoes (peeled, seeded & quartered)
6 cloves	Garlic (fine sliced)
1	Red pepper
1	Green pepper
1	Yellow pepper (all grilled, peeled & cut into thin strips)
200g	Black olives (pitted)
1	Bouquet garni
1 bunch	Basil (picked)

Method

1.      In a heavy-bottomed pan cook the onions in the olive oil with a lid on until they are melting & a light golden brown.

2.      Add the garlic, bouquet garni & courgette & a little salt.

3.      In a separate pan fry off the aubergine until golden then add to the onions & courgette.

4.      Fry off the tomatoes in a hot frying pan & add to the onion mix before they start to disintegrate.

5.      Add the peppers & their juices to the pot & continue cooking slowly for 1 hr or if using as a garnish until the vegetables are no longer crisp in texture.

6.      While still hot add the basil & the olives & correct the seasoning.