Here the traditional ratatouille is adapted in this Irish version to be made with aubergines (eggplants) and potatoes along with the bell peppers and courgettes. This yields a more substantial vegetarian dish that can be served as a main course all by itself or it can be served as an accompaniment (it's particularly good with fish).
Potato RatatouilleServes: 4
Ingredients:550g (1 1/4 lbs) waxy potatoes, cubed
olive oil for frying
1 large onion, chopped
2 small aubergines (eggplants), thinly sliced
2 red bell peppers, sliced
3 plump garlic cloves, crushed
6 small courgettes (zucchini), sliced
3 large, well-flavoured tomatoes, blanched, peeled, de-seeded and chopped
leaves from a few sprigs of thyme, chopped
leaves from a few sprigs of marjoram, chopped
leaves from a few sprigs of oregano, chopped
10 basil leaves, chopped
Method:Heat a little oil in the base of a large, heavy-based pan. Add the onion and fry for a few minutes until just soft then add the aubergines (eggplants) and cook for a few minutes more.
Add a little more oil then stir in the bell peppers and garlic. Continue cooking the ingredients for a few minutes more, or until the bell peppers begin to soften. Add the courgettes and cook for a few minutes more then add the potatoes, tomatoes, herbs (apart from the basil) and the seasonings.
Continue cooking the mixture gently for 35 minutes, stirring occasionally, or until the potatoes are tender. Add the basil and cook for 1 minute warm.
Like all ratatouille, this can be served hot, warm or cold.