Portobello ratatouille

photo 2A summer addiction to aubergine casserole, ratatouille, has taken hold. Kelly (in pic) on the stand on the corner of Elgin and Portobello knows all that you need. Just say ratatouille and she’s there with the courgettes. The best recipe, and I have tested many, is an adaptation from the book Mastering the Art of French Cooking. Well worth buying a copy from Books for Cooks while you are in Portobello. So, for 6-8 people, here we  go:

* Half pound aubergines; half pound courgettes; 2 green peppers; half pound onions; 2 cloves garlic;  a pound of tomatoes; parsley.

* Peel and slice aubergines into 3 inch long sticks, cut up the courgettes to match and brown both a frying pan for a couple of minutes. Put in a bowl.

* Slice the onions and peppers and fry gently for about 10 minutes until tender. At the end stir in mashed garlic and salt and pepper.

* Now slice the tomatoes and put them on top of the onions and peppers. Spinkle with salt and pepper and then pop on a lid. Leave simmering gently for 5 mins.

* Layer the different veg in a casserole: put a third of the tomato/onion/pepper mix, then put half the aubergine/courgette mix on top, then another third of tomato/onion/pepper, then rest of aubergine/courgette then the last of the tomato/onion/pepper.

* Cover the casserole and simmer for 10 minutes, then cook uncovered for 15 minutes (very gently so there is no burning). Enjoy the lovely perfumed kitchen. Very good with some brown basmati rice. And some lamb if you must. As addiction’s go not a bad one.

 

 

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