Ratatouille

Så gör du

1. Cut the vegetables into similar-size pieces, but keep them separate at first. Eggplant, zucchini and pepper release different amounts of water.
2. Brown the vegetables in batches over fairly high heat. Do not crowd the pan; good color is more important than cooking them completely at this stage.
3. Combine everything in a wide pot with tomato and herbs. Bring to a gentle simmer rather than a hard boil.
4. Cook about 30 minutes until the vegetables are tender but still recognizable. Stir occasionally and add only a little water if the pot becomes dry.
5. Taste for salt, pepper and olive oil. Serve with crusty bread or rice.

1. Cut the vegetables into similar-size pieces, but keep them separate at first. Eggplant, zucchini and pepper release different amounts of water.
2. Brown the vegetables in batches over fairly high heat. Do not crowd the pan; good color is more important than cooking them completely at this stage.
3. Combine everything in a wide pot with tomato and herbs. Bring to a gentle simmer rather than a hard boil.
4. Cook about 30 minutes until the vegetables are tender but still recognizable. Stir occasionally and add only a little water if the pot becomes dry.
5. Taste for salt, pepper and olive oil. Serve with crusty bread or rice.