Tuesday, 24 June 2008


This is my version of this classic French Provencal dish

2 Courgettes washed sliced and cut into quarters
1 Aubergine washed sliced and cubed
1 Onion sliced thinly (I used red onion)
1 Pepper sliced (any colour)
3 cloves of garlic crushed
1 tablespoon of French Herbs
Bay Leaf
Olive Oil
Tin of Chopped Tomatoes
The secret of this dish is patience,
and to saute gently the Courgette, Aubergine, Onion, Pepper, separately.
As sauteed one at a time put them into a casserole dish.
Add to the vegetables in the casserole dish
the tin of chopped tomatoes
and the crushed Garlic, Herbs and Bay leaf
and gently mix.
Put in the oven for about forty minutes at 190 degrees, gas mark 5

Serve with any meat - this is a Lamb Steak and Rice

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