How to make Chilled Ratatouille

This recipe is for a serving of four to six persons, and cooks in 40-45 minutes.

Ingredients
2 tablespoons (40 ml) cooking oil
1 clove garlic, crushed
1 medium eggplant, peeled and diced
1 small green capsicum, seeded and sliced
1 large onion, chopped
1 large tomato, peeled and chopped
3-4 small zucchini, sliced
salt and pepper

Heat oil in a heatproof casserole dish, add garlic and cook for 1 minute.

Add eggplant, capsicum, onion, tomato and zucchini in layers; season each layer with salt and pepper.

Ad a few more drops of oil to the surface, cover and simmer gently for 30 minutes. Gently move the vegetables occasionally.

Uncover and simmer for another 10-15 minutes to reduce liquid.

Remove dish from heat and allow to cool.

Cover and refrigerate for at least 2 hours and serve.

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