This isn't strictly ratatouille, but more roasted veg. but if you roast it down for a longer time - it will become mushier and still taste delicious - hot or cold.Use:
1 large aubergine - sliced - all veg sliced thickly
2 red peppers (any sort)
1 red onion
1 courgette (zucchini)
Couple of large tomatoes
Cloves of garlic - as many as you want
Fresh Rosemary and dried Basil, little sugar, S&P.
Pour over olive and/or sunflower oil so all veg are nicely coated - mix well, adding other ingredients.
Roast in oven at about 180 approx. until soft and cooked through - to your own taste. I open the oven door every so often to let some heat out - I find the veg. then dont burn as easily, but will still cook fairly quickly. Once cooked, you may find it more digestible to remove the skins from the peppers - they are sometimes a little tough.
1 large aubergine - sliced - all veg sliced thickly
2 red peppers (any sort)
1 red onion
1 courgette (zucchini)
Couple of large tomatoes
Cloves of garlic - as many as you want
Fresh Rosemary and dried Basil, little sugar, S&P.
Pour over olive and/or sunflower oil so all veg are nicely coated - mix well, adding other ingredients.
Roast in oven at about 180 approx. until soft and cooked through - to your own taste. I open the oven door every so often to let some heat out - I find the veg. then dont burn as easily, but will still cook fairly quickly. Once cooked, you may find it more digestible to remove the skins from the peppers - they are sometimes a little tough.
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