Yield: 1 servings
|1 large||/medium potato per person|
|1 tablespoon||Olive oil|
|1 large||Spanish onion; peeled and sliced|
|1 small||Aubergine; sliced into rounds|
|; about 1cm thick|
|4 smalls||Courgettes; trimmed and sliced|
|1||450 gram tin chopped plum tomatoes|
|1 large||Red pepper; cored, seeded and|
|1 large||Clov garlic; crushed|
|Salt and pepper to taste|
Preheat the oven to 220C/gas 7. Scrub the potatoes thoroughly under cold running water. Remove any "eyes".
Prick the skins several times with a fork.
Bake in the oven for 1-1¼ hours until soft all the way through. Test by squeezing with your hands.
If you like crunchy vegetables, reduce the cooking time of the ratatouille by about half and add the courgettes for the last 10 minutes only so that they retain their fresh green colour and texture.
Heat the oil in a large non stick pan. Add the onion and cook over a medium heat for about 10 minutes or until softened, stirring often.
Add the remaining vegetables, the garlic, salt and pepper. Stir well. Cover the pan and cook over a low heat for about 45 minutes or until the vegetables are tender but still retain their shape. Stir gently from time to time. Check the seasoning before serving.
Take the baked potatoes out of the oven and split down the middle. Spoon the ratatouille into the split potato and serve sprinkled with shredded basil.
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Carlton Food Network
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