Wednesday, February 11, 2004

Spaghetti Ratatouille

This is our favorite spaghetti topping.

Onions (white or red),
Aubergine (Eggplant),
Courgette (Zuchini),
Good plum tomatoes,
Bell peppers (red and/or green),
rosemary and other fresh herbs like oregano,
olive oil,
salt and pepper,
creme fraiche,
freshly grated parmesan cheese.

Preheat oven to 225° C/450° F.
Cut the vegetables into chunks, and mix with the herbs, the oil and salt and pepper. Spread on a roasting tin and roast in the oven until shrivelled and soft and blackened at the tips. Stir from time to time.
Serve over spaghetti with creme fraiche and freshly grated parmesan.
If you stir in the creme fraiche 10 minutes before you take the dish out of the oven it becomes even richer and creamier!
Simply delicious!

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