Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.Ratatouille (pictured right) comes in all sorts of guises but essentially it is a vegetable stew containing the ingredients below. The vegetables can be cut up small or big, neatly or roughly, but what matters most is the final flavour you get from cooking them all together. Nothing is more redolent of Provence.
Ratatouille (pictured right) comes in all sorts of guises but essentially it is a vegetable stew containing the ingredients below. The vegetables can be cut up small or big, neatly or roughly, but what matters most is the final flavour you get from cooking them all together. Nothing is more redolent of Provence.
4tbsp olive oil
1 medium onion, peeled and roughly chopped
3 cloves of garlic, peeled and crushed
2 red peppers, seeded and cut into rough 2cm dice
1 medium-sized aubergine, cut into rough 2cm chunks
1 large or 2 small courgettes, cut into rough 2cm chunks or thickly sliced
4 tomatoes, skinned, the seeds squeezed out and cut into chunks
A few sprigs of fresh marjoram, torn
A few sprigs of basil, torn
Salt and freshly ground black pepper
Heat the olive oil in a large heavy-bottomed saucepan and cook the onions, garlic and red peppers for 4-5 minutes on a medium heat without colouring. Add the aubergine, courgette, tomatoes and marjoram, season with salt and pepper, cover with a lid and cook on a medium heat for 15 minutes, stirring every so often. Add the basil leaves and cook for another 5 minutes with the lid off, stirring occasionally. Re-season if necessary and serve.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments