Yield: 1 servings
Measure | Ingredient |
---|---|
1 pack | Tofu |
1 \N | Red onion; diced |
2 \N | Cloves garlic; thinly chopped |
1 \N | Courgette; cut into batons |
½ \N | Red pepper; sliced |
½ \N | Green pepper; sliced |
½ \N | Aubergine; cut into smallish |
\N \N | ; pieces |
5 \N | Tomatoes |
\N \N | Fresh parmesan cheese; grated |
\N \N | Vegetable oil for deep frying |
8 \N | Unwashed basil leaves |
Cut the tofu into small cubes. Place the red onion, most of the garlic and some oil in a pan. Lightly saut, adding the tofu, courgettes, peppers (leaving some for the puree) and aubergine. Add 3 chopped tomatoes and allow to simmer. Make a puree out of the remaining tomatoes, peppers, garlic and water. Add to the pan.
Place the parmesan into metal rings on a baking tray. Press down to form biscuit shapes. Remove metal rings and place in the oven for 4 minutes or until light brown in colour.
Deep fry the basil in the vegetable oil for a few seconds or until the basil becomes limp and translucent.
Place the ratatouille onto the biscuits, building up a few layers, and decorate with the deep-fried basil.
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Carlton Food Network
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