Name: Ratatouille
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: France
Ingredients: 4 / 4 Courgette; 2 / 2 Red Pepper; 1 tbs / 1 tbs Red Wine Vinegar; 2 tbs / 2 tbs Olive Oil; 1 / 1 Onion; 2 / 2 Aubergine; 400 g / 14 Oz Chopped Tomatoes; 1 / 1 Garlic Clove; 400 g / 14.1 Oz Long Grained Rice

Peel and finely chop an onion

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Cut 2 aubergines in half lengthways. Put side down and slice lengthways again into 1cm stripes. Then across the strips into 1cm cubes.

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Cut the ends off the courgettes, then across into 1cm slices

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Cut 1 red pepper in half lengthways, remove stalk, wash the seeds out, and chop

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Heat the frying pan to a medium heat

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Add olive oil to the pan and cook onion, aubergine, pepper and courgette for 5 minutes, stirring frequently

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Meanwhile, peel and finely slice the garlic

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Add garlic to the pan and cook for another minute

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Add a can of chopped tomatoes

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Stir in the red wine vinegar

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Season with Salt and Pepper

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Cook for 10 minutes on a medium heat

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Boil water in a large saucepan and add a pinch of salt

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Cook 400 g rice according to package instructions

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Drain the cooked rice with a sieve

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Serve the rice with the sauce

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Ratatouille

About Recipe

Ingredients

Peel and finely chop an onion

Cut 2 aubergines in half lengthways. Put side down and slice lengthways again into 1cm stripes. Then across the strips into 1cm cubes.

Cut the ends off the courgettes, then across into 1cm slices

Cut 1 red pepper in half lengthways, remove stalk, wash the seeds out, and chop

Heat the frying pan to a medium heat

Add olive oil to the pan and cook onion, aubergine, pepper and courgette for 5 minutes, stirring frequently

Meanwhile, peel and finely slice the garlic

Add garlic to the pan and cook for another minute

Add a can of chopped tomatoes

Stir in the red wine vinegar

Season with Salt and Pepper

Cook for 10 minutes on a medium heat

Boil water in a large saucepan and add a pinch of salt

Cook 400 g rice according to package instructions

Drain the cooked rice with a sieve

Serve the rice with the sauce

Peel and finely chop an onion

Cut 2 aubergines in half lengthways. Put side down and slice lengthways again into 1cm stripes. Then across the strips into 1cm cubes.

Cut the ends off the courgettes, then across into 1cm slices

Cut 1 red pepper in half lengthways, remove stalk, wash the seeds out, and chop

Heat the frying pan to a medium heat

Add olive oil to the pan and cook onion, aubergine, pepper and courgette for 5 minutes, stirring frequently

Meanwhile, peel and finely slice the garlic

Add garlic to the pan and cook for another minute

Add a can of chopped tomatoes

Stir in the red wine vinegar

Season with Salt and Pepper

Cook for 10 minutes on a medium heat

Boil water in a large saucepan and add a pinch of salt

Cook 400 g rice according to package instructions

Drain the cooked rice with a sieve

Serve the rice with the sauce