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Ratatouille
2 tbsp olive oil
1 small onion, peeled and sliced
1 cloves garlic, peeled and crushed
½ yellow pepper, cored de-seeded and cut into 1.5cm cubes
½ red pepper, cored deseeded and cut into 1.5cm cubes
350g aubergine, cut to 1.5cm cubes
150g courgettes, cut into 1.5cm half moons
200g tomatoes, fresh or canned
1 tbsp tomato puree
1 tsp oregano
1 tbsp chopped parsley
Salt and freshly ground black pepper
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Heat the oil in a large saucepan and fry the onions, garlic and peppers for approximately 5 minutes to soften,
but do not allow to brown.
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Add all the remaining ingredients, except the parsley, season well and heat through, stirring the vegetables
thoroughly until they are well mixed.
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When the vegetables begin to bubble, remove from the heat and place in the ceramic pot, cover and cook on
‘Low’ for 6 hours.
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Just before serving, sprinkle the parsley over the vegetables and stir.
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