Ingredients
- ⅜ cup olive oil
- 2 medium onions, red chopped
- 1 medium eggplants, purple cubed
- 2 garlic clove crushed
- 1 large bell pepper, red cubed
- 1 tablespoon basil chopped
- ¾ kilogram tomatoes, canned chopped
- salt and pepper
- pinch sugar, caster
- pinch coriander, ground
- ⅝ kilogram melba toast
- 30 grams cilantro
Directions
1. Sweat onions until soft. Add garlic and aubergines and fry until pale brown. Add red pepper and cook for a couple of minutes. Then add tomatoes, salt and pepper and ground coriander. Check for seasoning. Add sugar if necessary. Cover and simmer 20 minutes until red pepper just soft. Chill. |
2. Top toast w/ smallest cookie scoop up to 1 hour ahead. Garnish with cilantro leaf. For appetizer, 4 servings will do about 75 melba toasts (45 toasts/148g box) which is enough for 25 people. |
 Serving Ideas:Serve with Gruyèye Spoonbread (x3.5) |
Categories
Side DishesVegetarian Main courseAppetizer, cold
Side DishesVegetarian Main courseAppetizer, cold
Keywords
Side DishesVegetarian Main courseAppetizer, cold
Side DishesVegetarian Main courseAppetizer, cold
Red Ratatouille. To import, drag image to your MacGourmet recipe box.