Ratatouille

One of Abbie Reynolds' favourite recipes for eggplant is ratatouille. Here's her recipe.

Ingredients

4	Tomatoes, cut into wedges
2	Bay leaves
4 cloves	Garlic, sliced
2	Eggplants, diced (Main)
150 ml	Olive oil
2	Red capsicums, sliced
1	Salt & freshly ground pepper, to season
3	Onions, sliced
2	Zucchini
1	Preserved lemon, diced

Directions

1. Preheat oven to 160degC.
2. Heat oil in large flameproof casserole dish. Add garlic and onion and saute over a medium heat. Add eggplant and cook for 5 minutes.
3. Add capsicum, tomato, lemon and zucchini and combine well. Add the bay leaves and season with salt and pepper.
4. Place in oven and cook for two hours.