Ratatouille

Ingredients 

• 2 medium long brinjals
• 3 tablespoons tomato concasse
• 1 medium yellow zucchini
• 1 tablespoon olive oil
• 2 medium onions, sliced
• 6 garlic cloves,crushed and chopped
• Salt to taste
• White pepper powder to taste
• 2 medium green capsicums, cut into thin strips
• 3 tablespoons tomato puree
• 1 medium green zucchini
• 1/4 teaspoon dried mixed herbs
• A few basil leaves, hand torn

Method

1. Halve the eggplants and zucchinis lengthways. Cut them again into thick slices. Place the eggplant in a colander and sprinkle with salt.
2. Heat the olive oil in a non-stick pan; add the onions and garlic and sauté over low heat until translucent. Add the eggplant, zucchini, salt and pepper powder and stir.
3. Cover and cook over medium heat for three to four minutes. Add capsicums and simmer for about five minutes.
4. Add the tomato purée, tomato concassé, dried mixed herbs and basil leaves and mix well.
5. Stir once or twice, cover and cook over medium heat for about ten minutes, stirring frequently.
6. Serve hot.