Here is my recipe for the more conventional ratatouille. I was over at the market today, and noticed that all the ingredients in this recipe are in season, so I will be purchasing them soon and making this. It's great to have a market so close, it's a five minute walk for me, though its hours are not good, being only open Friday and Sunday mornings, both days of which I am seldom around.Ratatouille
2 large eggplants
450 g zucchini
salt and pepper
3 large onions
2-3 garlic cloves
2 green peppers
450 g ripe tomatoes
5 Tbsp olive oil
1 tsp sugar
Cut the eggplant into 1-inch chunks. Cut the zucchini into quarters length-wise, then into 1-inch lengths. Put the two vegetables into a colander, sprinkle with salt and leave to drain for 30 minutes.
Meanwhile, peel and slice the onions. Peel and crush the garlic. Deseed and thinly slice the green peppers. Blanch, peel and halve the tomatoes.
Heat the oil and fry the onions and garlic gently till the onions are transparent. Dry the eggplant and zucchini and add to the pan with the peppers, tomatoes, sugar and peppers.
Cook for about 45 minutes on medium heat, till the vegetables are tender but not mushy.
Adjust the seasoning and serve hot.