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Ratatouille
Recipe - Pisto
Mediterranean
Roasted Vegetables
This Ratatouille recipe
brings to you the essence of
the
Mediterranean Diet.
The word is French and the full name is Ratatouille
Niçoise.
The Spanish Pisto,
the Catalan Xamfaina
and the
Mallorcan Tombet
are all
versions of the same Dish.
Roasted Mediterranean Vegetables are gently cooked together to
form a delicious, thick Stew.
Ratatouille is
very versatile and can be eaten on its
own as a great vegetarian recipe - served as a tapa - or even as a
hearty pasta sauce. Great as a
tasty vegetable with meat or fish.
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Ingredients
for
a good 2 lbs.
2 Medium
aubergines/eggplants about 1lb./400g. cut in 1" dice.
1 Red Pepper, cut into large dice.
1 Green Pepper, cut into large dice.
2
Courgettes/zucchini, cut in large dice - 1".
1 Large onion
- roughly chopped.
4tbs. extra
virgin olive oil.
6 Cloves of
garlic chopped.
1 16 oz. can
of chopped plum tomatoes.
1 vegetable stock cube crumbled
1tsp.
each of dried basil and thyme.
1 Bunch of
flat leafed parsley
- chopped.
A heaped teaspoon of cornflour/cornstarch
slaked with a little water.
Salt and
freshly ground black pepper
to taste.
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