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    <title>Cook ratatouille</title>
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        <li>Cook ratatouille</li>
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        <h1>Cook ratatouille<span class=""></span></h1>
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          <p>Preheat the grill to high.</p>

          <p>Cut the aubergines into 1cm slices, then place on a baking tray and
            brush with 1 tablespoon of oil.</p>

          <p>Grill for 10 to 12 minutes, till golden brown. Turn the slices
            over, brush with another tablespoon of oil and grill for 5 to 8
            minutes, until golden.</p>

          <p>Peel and finely slice the onions widthways, peel and finely slice
            the garlic, then deseed and slice the peppers and fennel. Cut the
            courgettes into 1cm rounds.</p>

          <p>In a large frying pan, heat the remaining oil over a medium heat.
            Add the onions and cook for 5 minutes, until they begin to soften
            and turn golden.</p>

          <p>Add the garlic and cook for a few minutes, then add the peppers,
            fennel and courgettes, and cook for 5 to 8 minutes until they begin
            to soften.</p>

          <p>Use a knife to score a cross into the base of each tomato. Put them
            in a bowl, cover with boiling water and leave for a minute. Remove
            with a slotted spoon and peel the skin.</p>

          <p>Cut the tomatoes in half and remove the seeds with a spoon. Roughly
            chop the tomatoes and add to the pan, along with the aubergine and
            herbes de Provence.</p>

          <p>Lower the heat, cover the pan with a tight lid and simmer gently
            for 20 minutes or so, until the vegetables are cooked through.
            Season to taste.</p>

          <p>To make the salsa verde, remove any tough herb stalks and peel the
            garlic, then use a pestle and mortar to grind the herbs and garlic
            to a paste, adding a little sea salt to help the process (or blitz
            in a food processor).</p>

          <p>Crush in the capers. Stir in the oil, finely grate in the lemon
            zest and squeeze in the juice, adding more oil or juice if
            necessary, to create a flavour and texture you like. Season to
            taste.</p>

          <p>Serve the ratatouille in bowls with a spoonful of salsa verde.</p>

          <p>Read more at <a href="http://www.jamieoliver.com/recipes/vegetables-recipes/ratatouille/#bAEduEzEa72Dx1bi.99">
            http://www.jamieoliver.com/recipes/vegetables-recipes/ratatouille/#bAEduEzEa72Dx1bi.99
            </a>
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              <p>Submitted by:</p>
              <p><a href="https://en.wikipedia.org/wiki/Jamie_Oliver">Jamie Oliver</a></p>
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