1 Onion
1 Clove garlic
1/2 lb Cubed courgettes. aubergine;
-tomatoes and
; peppers
1 Handful fresh parsley
1 pn Oregano & thyme
1 Dsp coriander seeds
1 Dsp coriander leaves
1/2 lb Cubed mozarella cheese
1 lb Rolled puff pastry
Teacup of olive oil
A little milk
Fry the main ingredients together in the olive oil for just 10 minutes, so
nothing gets too mushy.
Take an oven-proof dish and pour the ratatouille into it and dot small
pieces of mozarella cheese on top. Cover with the puff pastry and trim
round the edges and then brush the top with a little milk.
This pie then goes into a medium oven for 20 minutes until the top is
golden brown and the mozarella has melted into the mixture. Serve with
chips and salad.
Yields
4 servings