Name	Ratatouille	Recipe No	21
Keywords	Vegetarian Main Course	Servings	4
Ingredients	500 gm Pasta 3 x Garlic cloves 500 gm Tofu, hard, diced 1 cup Olive oil .5 cup Tomato paste 1 pinch Pepper, ground 1 pinch Parmesan cheese 2 x Eggplant 4 x Tomatoes, fresh 4 x Zucchini 2 x Capsicums, green 2 x Onions, brown
Garnish
Method	Slice eggplant/aubergine into rings - sprinkle with salt and let stand for 20 minutes then rinse and dry. Lightly fry eggplant (or poach in water with a dash of oil) and set aside. Fry the onions and garlic until slightly coloured. Add the capsicum/, stirring for 3 minutes. Add zucchini, stirring for 3 minutes. Add fresh tomatoes and tomato paste. Simmer for approximately 10 minutes until slightly blended (longer cooking gives a darker sauce). Add tofu cubes and capsicums stirring for 1 minute. Drop pasta into boiling, salted water with a dash of oil. Cook for 5 minutes then test for al dente. When ready place in a bowl and pour over the sauce. Sprinkle with cheese and serve with extra cheese in a small bowl on the table.
Variations
Comments
Source	Ann Berriman

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Published on: 2007-05-08 (2080 reads)