RATATOUILLE (Serves 4)

Ingredients:

            2 Large aubergines, roughly chopped                     4 courgettes, roughly chopped

            2/3 cup olive oil                                                           2 onions sliced

• Fresh Thyme Sprig                                                      1 tsp. coriander seeds, crushed

• 2 garlic cloves, chopped                                             1 red pepper, seeded and chopped

• 3 plum tomatoes, skinned, seeded and chopped        8 basil leaves, torn

• Salt and black pepper                                                  Fresh parsley or basil sprigs,

                                                                                    To garnish

Procedure:

1. Sprinkle the aubergines and courgettes with salt, and put them in a colander with a plate and weight on top to extract the bitter juices.  Leave for about 30 minutes.

• Heat the olive oil in a large saucepan.  Add the onions, fry gently for about 5-7 minutes, until just softened, then add the garlic and cook for another 2 minutes.

• Rinse the aubergines and courgettes and pat dry with kitchen paper.  Add to the pan with the peppers, increase the heat and sauté until the peppers area just turning brown.

• Add the herbs and coriander seeds then cover the pan and cook gently for about 40 minutes.

• Add the tomatoes and season well.  Cook gently for a further 10 minutes until the vegetables are soft but not mushy.  Remove the sprigs of herbs.  Stir in the torn basil leaves and check the seasoning.  Leave to cool slightly and serve warm or cold, garnished with sprigs of parsley or basil.