23
Ingredients
1 medium aubergine
2 medium courgettes
2 large red peppers
2 large yellow peppers
1 tin peeled tomatoes
2 onions
4 cloves garlic
1 teaspoon fresh rosemary
(chopped)
1 teaspoon fresh thyme (chopped)
1 teaspoon fresh sage (chopped)
2 tablespoons sugar
100 ml olive oil
100 ml tomato purée Salt, ground
pepper
Ingredients
2 large red peppers
2 large yellow peppers
1 tin peeled tomatoes
2 onions
2 red chillies
1-2 teaspoons salt
2 tablespoons sugar
A little lemon juice
Ratatouille
Serves 4
Tomato Salsa
Serves 4
Method
1. Wash, clean and dice the vegetables.
2. Finely chop the garlic.
3. Peel the onions and cut into small pieces.
4. Salt the diced aubergine and allow to soak in for 10
minutes, then pat dry with kitchen roll.
5. Set the temperature controller to 5 (Frying/Roasting).
6. When the cooking bowl is hot, add the olive oil.
7. Then fry the onions and the courgettes, add the pepper
and finally the aubergine.
8. Fry the vegetables on a high heat for about 5 minutes.
9. Adjust the temperature controller to level 3 (Cooking),
then add the tomato purée, garlic and herbs, plus the
peeled tomatoes and sugar.
10. Season well. Close the glass lid and allow the ratatouille
to simmer for about 20 minutes.
11. Add a little water if necessary.
Method
1. Wash, clean and dice the vegetables.
2. Peel the onions and cut into small pieces.
3. Chop and deseed the chillies and cut into fine strips.
4. Set the temperature controller to 3 (Cooking).
5. Put all the ingredients in the cooking bowl and allow to
simmer for about 30 minutes.
6. Then adjust the temperature controller to level 1
(Warming) and allow the salsa to simmer for another 60
minutes.
7. The salsa can be enjoyed warm or cold. Perfect with:
Nachos
