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Image of Ratatouille

2 aubergines (eggplant), cut into inch cubes
1 lb. courgettes (zucchini), thinly sliced
3 tablespoons ( cup) olive oil
2 onions, thinly sliced
1 clove garlic, crushed
1 large green pepper, sliced
3 large ripe tomatoes, each cut into 8 wedges
2 teaspoons dried basil
2 teaspoons dried marjoram
1 teaspoon salt
teaspoon pepper
8 oz. (2 cups) mushrooms, sliced


Serves: 8


Soak the aubergines and courgettes in cold salted water (1 teaspoon salt to 1 quart water) for 30 minutes. Drain. Combine the olive oil, onions and garlic in a large heat resistant bowl and cook uncovered on HIGH for 5 minutes until the onions are tender.

Add the green pepper, aubergines and courgettes. Mix well, cover and cook for 5 minutes. Add all the remaining ingredients and continue cooking for a further 5-8 minutes until the vegetables are tender. Serve hot or cold.

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