<p><span style="color: #4a6304;">English: Henri Fontin&rsquo;s Ratatouille</span></p>
<ul>
<li>750 g aubergine</li>
<li>500 g courgettes</li>
<li>2 green pebbers</li>
<li>1 large onion, peeled</li>
<li>Olive Oil</li>
<li>Salt &amp; pepper</li>
</ul>
<p>Tomato sauce:</p>
<ul>
<li>5 finely chopped garlic cloves</li>
<li>750 g peeled and chopped tomatoes (or 2 good tins)</li>
<li>1 teaspoon fresh thyme</li>
<li>2 bay leaves</li>
<li>&frac14; - &frac12; teaspoon cayenne or 1 small, dried chili</li>
</ul>
<ol>
<li>Cut the vegetables in 1 cm pieces.</li>
<li>Make the sauce:</li>
<li>Fry the garlic. &nbsp;Add the tomatoes and the spices and cook until reduced to a thick sauce.</li>
<li>Fry the vegetables separately. <em>(Yes, it is time consuming but trust me worth it)</em></li>
<li>Fry the vegetables gently except for the aubergine that must be fried in hot oil at the beginning to seal them and then gently until very soft.</li>
<li>Add salt and pepper to taste.</li>
<li>Combine the cooked vegetables with the thick tomato/garlic sauce and season.</li>
<li>Cook over medium heat for about 15 minutes, stirring regularly.</li>
</ol>
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<p><span style="color: #f29d12;">Keywords:</span> Aubergine, courgette, green peppers, onions, olive oil, tomatoes, garlic, thyme, bay leaves, chili &middot;&nbsp; gr&oslash;n peberfrugt, l&oslash;g, olivenolie, hvidl&oslash;g, timian, tomater, laurb&aelig;rblade</p>