You can probably guess that I like hot food !

Sorry to disappoint you, but there isn't a single chili in this recipe! This is a ratatouille which I was inspired to make up when I was in Berkeley last month. Monterey market is one of those places which makes my gastronomic spirit go wild with possibility and my palate tingle with anticipation. It is as much a feast for the eyes as for the tongue. There are piles of fresh vegetables just waiting to be made into an artistic construction, so what better than a ratatouille, which combines the pure flavours of peppers (pimento), aubergine (eggplant), courgette (zucchini) and tomatoes (tomatos) into a dish of sensual textures and melting flavours.

I like to serve this with plain rice and a garlic Hollandaise and parsley rouille. Either white or red wine would go with this dish, but you might like to try a chilled red as they do in Provence usually (horror of horrors) watered down.

The essential idea, other than love and care, is that the vegetables are cooked separately, and then combined to interact in a warm casserole. So here goes - don't forget to put an anti splash shield in front of your monitor - there's lots of hot oil around!

Ingredients

2 lbs. red and green peppers

2 lbs. aubergines, preferably the large gleaming purple type

2 lbs. courgettes, cut into batons about 1/2 inch by 2 inches

2 lb. of fresh tomatoes, or a large tin of plum tomatoes

One large onion, cut into rings (half rings would do)

At least three cloves of garlic

A couple of tablespoons of tomato purée

Two handfuls of fresh basil and some fresh parsley

Half a bottle of olive oil

Preparation

Cut the aubergines in half and score the exposed fleshy side, then salt them and leave for at least 20 minutes while you prepare the other vegetables. Preheat the oven to Gas mark 6 to roast them in later. Cut up the courgettes into batons (1/2" by 2") and the onion into rough rings. Peel the garlic ( a garlic peeler takes the fun out of this) and slice finely (likewise a garlic crusher can cause volatile oils to escape too soon). If you have a gas stove, light one of the rings and, sticking a fork into a firm bit, roast each pepper slowly and thoroughly in the flame until the skin becomes black and loose. If you have only an electric range, heat the oven up to Gas mark 9 and leave the peppers on the top shelf until they become black, turning every 3 or 4 minutes. Leave them to cool. Meanwhile wash the salt off the aubergines, dry thoroughly, and put in the oven with a smear of olive oil on the exposed flesh. Then wash the peppers under a tap and gently pull and scrape off the black skin with your fingers.Deseed the peppers and cut into thin strips lengthwise. Take the aubergines out of the oven when they begin to brown and get soft, then chop them roughly into one inch cubes. Have a drink.

Final combination

Heat 2 tablespoons of olive oil in a large saucepan or casserole (this will eventually take all the ingredients, so make sure it's big enough!) and gently fry the onions until soft, then add the garlic. In a frying pan, begin to fry the courgette batons until limp and add them to the onions and garlic in the casserole as they become ready. Next, add the aubergine cubes to the casserole and stir over high heat. Add the tomatoes and pulp as the heat increases and turns the mixture to a soft but not mushy consistency. Finally add the tomato purée and pieces of pepper, and lower the heat. At this point you probably deserve another drinks break, and you may also leave the whole thing to cool down to finish at another time (just heat to below boiling to complete the cooking process). In any case, you can now leave the casserole simmering gently for about 15 minutes while you chat up the guests, of whom you will be able to feed six if you add a helping of rice. Finally, throw in a handful of chopped basil and parsley, stir with a deft flick of the wrist, and serve with a supercilious grin saying that you got the recipe on the internet, and that it's good for something after all! And if you really miss the chili or the conversation becomes boring, a couple of slices of Habañero will probably cause some comment.

There WILL be a new recipe or so soon - just testing out a few. Keep cooking!

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