Ratatouille recipe

OK, Fuzzytweetie, you asked.

This is not a text book recipe. It will not include weights or cooking times, just the ingredients and some general tips.

Ingredients
Courgettes (zucchini)
Aubergine (eggplant)
Red and/or green pepper
Tomatoes
Onion
Garlic
Salt and pepper
Olive oil

The four main ingredients should be combined in fairly even quantities or according to personal taste. Use as much or as little as you like.

Slice the aubergine into slices no more than half-an-inch thick and cover in salt. Allow to stand for at least an hour to remove bitterness, then rinse. Use fresh rather than tinned tomatoes if possible, skin them before use. (You can also discard the pips if you prefer.) Cut courgettes into half-inch slices. Chop up onions into rings, cut peppers into slices, and crush the garlic.

Use a large saucepan to fry the onions and garlic till the onions are soft and transparent. Add the augergine, courgettes and peppers, season to taste, and cook on a low heat to release the moisture. When you feel it's looking and feeling good (after maybe 30 minutes) add the tomatoes, check the seasoning, and cook for a while longer - maybe about 15 minutes. Make sure the seasoning is right for you again, give it a final good stir and serve.

If you actually add meat, it isn't ratatouille any more. But if there are vegetables you really like, experiment with them. My French host used french beans a lot on the second or third day.

Enjoy!