Ratatouille Recipe

• 2 aubergines (eggplant)
• 3 courgettes (zucchini)
• ¼ cup of olive oil
• 1 large onion
• 2 to 4 cloves of garlic
• 1 to 2 teaspoons of white sugar
• salt & pepper
• 2 tablespoons of red wine vinegar
• 1 225 gram / 8 oz can of whole peeled tomatoes or several fresh tomatoes
• ¼ cup of quality white wine

Wash the aubergines and courgettes. Cut the aubergine into small 1 cm (½ inch) cubes and slice the courgettes into 5 mm (¼ inch) slices. Sprinkle with salt and set aside for 30 minutes. This removes any bitter taste from the vegetables. Rinse the salt off under water and pat dry with absorbent paper towels. Cut the onion into thick wedges and crush the garlic. Heat the olive oil in a deep heavy based frying pan or saucepan. Add the onions and sauté until golden brown. Add the aubergine, courgette and garlic and cook until golden. Red and green capsicum can also be added. Stir in the sugar, red wine vinegar, tomatoes and wine. Cover and simmer for 20 to 30 minutes. Add salt and pepper to taste. Serve with fresh crusty bread or as a side dish.

(Serves 4)