Ratatouille Recipe samuelfidler

• 2 small onions, red or white, it doesn't matter.
• 1 courgette, however much you think you can eat.
• 2 medium tomatoes.
• A garlic clove or 2.
• 1 bell pepper, I chose red to contrast the courgette.

1. Firstly, finely chop the onion and garlic.
2. Create thin slivers of peppers and dice the courgette, keeping it thin but visible.
3. Just go wild the tomatoes and hack away whilst trying to keep the liquid inside as it gives a wonderful mouth-feel at the end.
4. Whack this all in a frying or saute pan and a generous glug of olive oil.
5. A big big big pinch of salt (maybe a tablespoon, yeah, a tablespoon because Im northern), and some freshly ground black pepper.
6. Keep the heat high and keep it moving for about 3 or 4 minutes.
7. Put the lid on.
8. Failing a lid, a baking tray will suffice.
9. Keep this on for a couple of minutes.
10. Then take it off and we notice a few things; the liquid should have started to disappear, the courgettes should be a translucent green and itll smell pretty awesome.
11. Keep it in the pan and on the heat for a couple more minutes until its almost like, for lack of a better metaphor, baked beans, you know, all homogenous and as one.
12. Serve straight away after having a little taste and adjusting the seasoning.

onions, courgette, tomatoes, garlic, bell pepper

Taken from www.chowhound.com/recipes/ratatouille-29602 (may not work)