{"id":125479,"date":"2016-06-21T09:07:10","date_gmt":"2016-06-21T07:07:10","guid":{"rendered":"http:\/\/germistoncitynews.co.za\/125479\/amanda-a-mangia-ratatouille\/"},"modified":"2016-06-21T09:07:10","modified_gmt":"2016-06-21T07:07:10","slug":"amanda-a-mangia-ratatouille","status":"publish","type":"post","link":"https:\/\/develop.citizen.co.za\/germiston-city-news\/lifestyle-news\/entertainment-news\/2016\/06\/21\/amanda-a-mangia-ratatouille\/","title":{"rendered":"Amanda A-mangia: Ratatouille"},"content":{"rendered":"

There is an ongoing debate about\u00a0how to make a traditional ratatouille.\u00a0One method is simply to saute\u00a0all the vegetables together. Another method is to saute\u00a0each vegetable separately before layering them into a baking dish and baking them in the oven. The third method is to saute the vegetables separately before gently stewing them together for a while longer to allow the flavours to combine.<\/p>\n

INGREDIENTS<\/p>

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4 large tomatoes<\/p>\n

6 large garlic cloves, crushed<\/p>

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1 cup fresh flat-leaf parsley, chopped<\/p>\n

Fresh or dried herbs of your choice<\/p>\n

1 cup plus 2 tablespoons of good olive oil<\/p>\n

1 large brinjal, cut into cubes<\/p>\n

2 large onions, quartered and sliced<\/p>\n

3 bell peppers – green, red and yellow, cut into 3cm pieces<\/p>\n

4 medium baby marrows, quartered lengthwise and cut into 2cm pieces<\/p>\n

salt and pepper to taste<\/p>\n

METHOD<\/p>\n

Ratio of vegetable amounts may vary according to taste.<\/p>\n

Blanch<\/a> the tomatoes in boiling water and remove their skins.<\/p>\n

Coarsely chop the tomatoes and saute in a 1\/3 cup of oil, with the garlic, parsley and herbs for about 10 minutes. Set aside in a large bowl.<\/p>\n

Toss the brinjal with a teaspoon of salt in a colander and let stand in the sink for 30 minutes.<\/p>\n

Meanwhile, saute the onions in 3 tablespoons of oil in a clean pan over medium heat, until softened. Transfer the onions to the bowl. Add 3 tablespoons of oil to the pan and saute the peppers until softened, about 10 minutes. Transfer the peppers to the bowl. Add 3 tablespoons of oil to the pan and cook the baby marrow until just tender, 6 to 8 minutes. Transfer to bowl with the other vegetables.<\/p>\n

Pat the brinjal dry with paper towels. Add the remaining oil (about 1\/4 cup) to the pan and saute the brinjal for about 10 minutes.<\/p>\n

Add salt and pepper and simmer the vegetables for an additional 20 minutes, stirring occasionally. Serve warm or at room temperature.<\/p>\n

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