Prep time: 5 mins Cook­ing time: 25 mins Serves 4

Friday - - Society -

2 tbsp olive oil, plus ex­tra for driz­zling 1 onion, sliced 1-2 cloves gar­lic, crushed 1 small aubergine, chopped 1 red pep­per, sliced 6-8 cour­gettes, cut into pieces 3 ripe toma­toes, chopped 4-8 pieces fresh fish fresh le­mon juice po­lenta or mashed po­tato, to serve METHOD 1 To make the rata­touille, heat oil in a large pan. Add onion and sauté un­til al­most soft. Add gar­lic and sauté for another minute. 2 Add aubergine and cook for a few min­utes or un­til al­most soft. Add a lit­tle wa­ter, if nec­es­sary. 3 Add red pep­per, cour­gettes and toma­toes. Cover and sim­mer for about 10 min­utes or un­til veg­eta­bles are cooked. Sea­son to taste and add a pinch of su­gar. 4 For the fish, place pieces on a bak­ing sheet and sea­son well. Driz­zle with a lit­tle olive oil and le­mon juice. Place un­der a hot grill for about 4 min­utes on each side. Serve with rata­touille and po­lenta or mashed po­tato.

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