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How to make it

  • Peel and chop the onions
  • Chop the eggplant
  • Slice the zuccini
  • Deseed and chop the peppers
  • Peel and chop the tomatoes (plunging them in hot water for 30 seconds makes the skins come off easily)
  • Peel and crush the garlic
  • Don't chop too finely - half inch cubes minimum and 1/4" slices for the zuccini
  • Heat about 2 tablespoons of olive oil in a skillet, saucepan or stove top casserole dish
  • Add the garlic and onions and fry until soft but not brown
  • Add all the other veg and keep turning them in the pan until softening and the tomatoes are releasing their juice.
  • If the mixture is dry, add a little water
  • Simmer until tender - about 30 minutes - adding a little more water if required. Taste and season with salt and pepper to your taste.
  • My family loves ratatouille. If freezes well and it's delicious as a chunky sauce spooned over roasting chicken pieces, about ten minutes before the end of cooking time, or baked with grated cheese on top.
  • I know these instructions are a bit wordy - but it's easy to make.

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