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Spanish Ratatouille Recipe
Printable Version of Spanish Ratatouille Recipe Here |
FOR 4
2 LARGE WHITE ONIONS - FINELY CHOPPED
2 COURGETTES - FINELY CHOPPED or SLICED AT AN ANGLE
4 RED PEPPERS ( PEELED, DE- SEEDED, PITH REMOVED AND CHOPPED)
1 lb OF TOMATOES (450g) (PEELED,SEEDED AND CHOPPED)
( TINNED TOMATOES ARE A GOOD SUBSTITUTE )
CHOPPED HERBS eg MINT, PARSLEY,CORIANDER,BASIL
1 CLOVE OF GARLIC ( FINELY CHOPPED )
4 EGGS -POACHED OR FRIED
OLIVE OIL - 4 TBLSP
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To peel tomatoes, dip them in boiling water for a few seconds and then
put them in cold water for a few seconds before removing the skins.
Peppers can be skinned easily after holding them on a long knife over a
gas flame for a minute.
Heat some olive oil in a large frying pan.
Add the chopped onions and cook until the onion is light brown.
Add the chopped garlic just before adding the peppers and courgettes.
Now add the chopped red peppers, the courgettes and continue frying for
3 minutes until the peppers and courgettes are soft.
Add the tomatoes and continue to pan fry gently for 20 minutes, turning frequently.
Do not cover the pan to allow the pisto to thicken.
Just before serving, sprinkle with chopped herbs and a pinch of salt and
ground black pepper.
Top with a poached or fried egg.
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