Ratatouille

Instructions

1. Trim off both ends of the marrow and aubergines.
2. Remove the skin using a peeler.
3. Cut into 1.5cm cubes.
4. Concasse the tomatoes (peel, remove seeds, roughly chop)
5. Place the oil in a thick bottomed pan and add the onions.
6. Cover with a lid and allow to cook gently 5-7 minutes without colouring.
7. Add the garlic, the marrow and aubergine cubes and the peppers.
8. Season lightly with salt and mill pepper.
9. Allow to cook gently for 4-5 minutes, toss occasionally and keep covered.
10. Add the tomato and continue cooking for 20-30 minutes or until tender.
11. Mix in the parsley, correct the seasoning and serve.