CUMIN AND GARLIC RATATOUILLE.

SERVES 4

INGREDIENTS.

2 Medium sized baby marrow.

1 Aubergine. {Optional}

3 Medium sized tomatoes.

Cooking oil.

1 Medium sized onion, finely chopped.

2 Cloves of garlic, peeled and finely chopped.

2 Red peppers, diced or cut into strips.

2 Green peppers, diced or cut into strips.

Salt and pepper to taste.

1 Teaspoon of cumin powder

1 bunch of parsley or coriander.

METHOD.

1: Trim both ends of the aubergines and marrows.

2: Cut into 3 mm slices. It’s not a must that the be this exact width as you can adjust depending on how chunky or smooth you like your veggies in a salad.

3: Concasee the tomatoes: this means blanch, peel, remove seeds and roughly chop the tomatoes.

4: In a thick based pan or sufuria, add the oil and onions and sauté till translucent and NOT golden brown.

5: Add the garlic, marrow, aubergines and pepper slices. Please do not overcook the green peppers as they tend to become bitter if overdone.

6: Season lightly with salt and pepper.

7: Allow to lightly cook while stirring for 3 -5 minutes. Do not cover at this point to prevent them from tarnishing.

8: Add the tomato and continue cooking for until tender.

9: Mix with the parsley and correct seasoning.

10: Serve hot!!!

BY ROGZYS_KITCHEN.