3 peppers, red, green and yellow cut into thick strips
2 courgettes thickly sliced ½ inch
1 aubergine cut into 1 inch cubes 1 onion thickly sliced
2 cloves of garlic
1tbsp fresh basil
1 tsp of sugar
1tbsp of white wine vinegar
pinch of thyme
salt and pepper
3 tomatoes peeled and diced
4 large flat cap mushrooms, one per person is enough as a starter
To peel tomatoes: Score them with a sharp knife. Bring a pan full of water to the boil and then drop the tomatoes in for 30 seconds. As soon as the skin starts flaking away, place them into a bowl of cold water. The rest of the skin will come off easily.
Heat 2 tbsp of olive oil in a large frying pan
Place all the ingredients in the pan and sauté on a medium heat for 10 minutes. Season with salt and pepper. Add the vinegar, a pinch of thyme and sugar. Turn down the heat and cook for a further 15 minutes.
4 large flat cap mushrooms, one per person is enough as a starter. Heat 2 tbsp of olive oil in a large frying pan. Fry the mushrooms skin side down for 5 minutes until golden. Season with salt and pepper. Place in an oven tray skin side down. Put enough ratatouille to cover the mushroom. Flake some goat's cheese on top of the ratatouille. Bake in a hot oven for 10-15 minutes until the cheese has turned golden. Sprinkle a little bit of chopped basil and serve with garlic bread.