OPAL Nicky’s ratatouille
(adapted from Stephanie Alexander)

3 eggplants, cut into 3cm pieces
Salt
¼ cup olive oil
2 onions thinly sliced
2 cloves garlic thinly sliced
3 red peppers – 3cm pieces
½ yellow pepper – 3cm pieces
5 zucchini – 3cm pieces
Few coriander seeds crushed
400 g tin diced tomatoes
1 tbls tomato paste
Freshly ground pepper, parsley & basil

Put eggplants on tray, lightly salt, cover with foil & press lightly with tins for 1 hour. Wipe off moisture with kitchen paper.

Heat oil in solid based pot & sauté onion till limp and golden. Add peppers & garlic. Add eggplant & ½ tin tomatoes & cook gently approx. 20 min.

Add zucchini, coriander seeds, rest of tomatoes & tomato paste, grinding of pepper & cook further approx. 20 min till vegs are tender.

Stir in parsley & basil & adjust seasoning.

(2009 Club weekend Dinner)