John's Recipe of the Month

Ratatouille Creole

• 1 medium sized aubergine – peel and cut into pieces 1cm thick
• 2 red onions – sliced into wedges
• 2 onions – sliced into wedges
• 1 mild chilli pepper – sliced into thin rings
• 1 leek – sliced into 1cm rings
• 2 tomatoes – cut into chunky pieces
• 3 peppers (use colours of your choice) – cleaned and cut into 2cm pieces
• 1 courgette – sliced into rings about 1cm thick
• 2 garlic cloves - crushed
• Fresh thyme – left on the stalks
• Fresh rosemary – left on stalks
• Fresh parsley – rough chopped
• olive oil
• Sea salt and freshly ground black pepper – Epices du Chef sea salt and pepper mix

Enough for four generous portions.

1Prepare all the vegetables as above.

2Sprinkle the aubergines with salt, set aside for 30 minutes then wash, drain and pat dry.

3Heat enough olive oil in a wok or large frying pan to cook the onions. Add the onions and cook until they are opaque then add the crushed garlic cloves and the rosemary and thyme and mix well.

4Add the tomatoes, stir in and cook for 5 minutes.

5Throw in the remaining vegetables, cook for several minutes over a high flame. Add the ‘Epices du Chef’ sea salt and pepper mix and reduce the heat.

6Cover and cook for about 60 minutes over a low heat. Whilst cooking, the ratatouille should produce enough liquid; if you feel that it is running too low add a little vegetable stock.

7Add chopped parsley before serving.

8This is a great spicy dish with origins in the French Caribbean. The amount of chilli that you add is to your taste.

9Goes really well with my ‘Swordfish steak with fresh pineapple’ recipe.