Ratatouille
"I found this recipe in a cookbook full of healthy Medditerranean dishes and have adapted it a little so it would suit the ingredients I had on hand. It's great as a side, with meat or fish, or you can serve it as a thick sauce over your favourite pasta. It can be eaten hot or cold. You can also change the quantities of vegetables and use more of one and less of the other, or try adding mushrooms for example. It adapts well to whatever is in your fridge...."
INGREDIENTS
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28 ounces stewed tomatoes (plum)
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2 onions, sliced thinly
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2 red peppers, cut into chunks
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1 yellow pepper, cut into chunks
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1 aubergine, cut into chunks
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2 small zucchini, cut into thick slices
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4 garlic cloves, crushed
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2 bay leaves
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1 tablespoon chopped fresh thyme
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salt, to taste
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fresh ground black pepper, to taste
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1/2 tablespoon sugar
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olive oil
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