Ratatouille has become one of our regular breakfast accompaniments. It's so easy to make, and you can make a huge batch and have it over the week. We love it with a pork sausage or some other breakfast meat as a hearty, delicious wintery breakfast. You don't need to be too strict on the ingredients either. If you have a vegetable which you need to use up, add it to the recipe.
Ingredients:
3 medium or 2 large brinjals (eggplant / aubergine)
2 large brown onions
Olive oil for frying (you need quite a bit - maybe 1/4 cup)
2 garlic cloves
2 large peppers (green / red / yellow are all fine)
2 tins of chopped italian tomatoes
Salt and pepper to taste
In a deep frying pan, fry the chopped onions in some olive oil. If you have leftover fat from a roast, that goes fantastically well in this recipe. I often use duck or pork fat if I have made something fatty and have the leftover lard. Then, add the diced brinjals and let them cook together for a few minutes.
Then add the chopped peppers, garlic and any other vegetables which you would like to add.
Once they have cooked for a few more minutes and started to soften, add 2 tins of chopped tomatoes and stir it all through. Season to taste.
Put a lid on your pan and let the mixture simmer slowly together until the rich tomato flavours come out and everything is juicy. Add a little water if it looks dry.
Serve warm.
