RECIPE: Ratatouille

Ratatouille			No. of Portions	4
Ingredients	QTY	Unit
Egg plant	75	Gm
White marrow	75	Gm
Onion	50	Gm
Garlic	10	Gm
Capsicum	50	Gm
Tomato	150	Gm
Tomato puree	100	Ml
Olive oil	20	Ml
Sliced bread	4	No.
Salt	To taste
Oil	To deep fry bread

Pre-preparations:

	Cut egg plant, white marrow and capsicum into even sized dices and blanch in boiling salted water separately. Peel and cut onions into dices. Remove the crust and cut bread slices into triangles or roundels and deep fry in oil till golden brown (croute).
	Peel and chop garlic. Blanch and concasse tomatoes.

Method:

	Heat olive oil and garlic together. Sauté onion lightly and add tomatoes. Add water if required and simmer till thick. Add egg plant and white marrow. Cook till vegetables become tender. Check seasoning, adjust consistency.

To serve:

Reheat just before service. Add capsicum. Transfer to a service bowl. Arrange the croutes around and serve hot.

Standard:

Vegetables cooked well, in tangy tomato-onion sauce, well-flavoured with garlic. Served hot as an accompaniment.