Ratatouille

Ingredients<\/strong><\/p>

2 onions
500 g peeled tomatoes (or tinned)
2 aubergines
1 green pepper
2 courgette
2 garlic cloves
Oil
Salt
Aromatic herbs<\/p>

Instructions<\/strong><\/p>

Firstly, fry the onions in olive oil, then add the tomatoes in pieces (or peeled tinned tomatoes). Add the aubergines, the pepper and the courgette, all washed and cut into slices, but not peeled. Then add a clove of garlic cut into slices. Taste for salt and add the aromatic herbs to taste. Let it simmer on a low heat and when everything is soft, turn off the heat and add the other garlic clove raw.  By frying the onion at the start and adding the raw garlic at the end, the dish has much more flavour. This French ‘pistou’ can be eaten hot or cold as an accompaniment to many dishes.  <\/p>

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