Sunday, 16 October 2011
Ratatouille Sauce for mince
Adjust amounts accordingly to your taste. I batch cook this to freeze mainly & have given two amounts for ingredients.
Onion, to your taste 1 - 3, sliced
2 cloves garlic, up to 1 head. Peeled crushed & chopped
1 Aubergine up tp 4, sliced
2 red/green peppers up to
4 lg Tomatoes up to 7lb's, chopped
3 Zucchini up to 8, cut into 4 length wise, then sliced, Or can use Marrow, but de seed
Bunch of fresh basil or use dried 1 tsp or to your taste
1/2 tsp Oregano up to 2 tsp
1/4 tsp Thyme up to 1 tsp
1/2 tsp Parsley up to 2 tsp
Fresh ground black pepper
Ground sea salt
Slice the aubergine put in colander & salt leave in bowl for 30 mins or more, when ready to use rinse under cold water.
In a pan fry the garlic & onion in a little oil or frylight. Frylight (spray oil) is best as it doesn't soak up into the vegetables. Add peppers & fry till softened, then add tomatoes then simmer. Add sweetener or sugar to taste. Add chopped basil, herbs & pepper, stir.
In a separate pan fry zucchini till lightly browned stirring so all the aubergine is cooked. Add to tomato mixture. Add the rinsed aubergine to separate pan Fry till browned. Add to tomato mixture. Stir to combine & check for seasoning & flavour. Add salt if needed.
Cool completely & split into 3 or 4 freezer tubs.
This can be served on its own with pasta fo a veggie meal or added to cooked mince or pork.