1 pk Tofu
1 Red onion; diced
2 Cloves garlic; thinly
-chopped
1 Courgette; cut into batons
1/2 Red pepper; sliced
1/2 Green pepper; sliced
1/2 Aubergine; cut into smallish
; pieces
5 Tomatoes
Fresh parmesan cheese;
-grated
Vegetable oil for deep
-frying
8 Unwashed basil leaves
Cut the tofu into small cubes. Place the red onion, most of the garlic and
some oil in a pan. Lightly saut, adding the tofu, courgettes, peppers
(leaving some for the puree) and aubergine. Add 3 chopped tomatoes and
allow to simmer. Make a puree out of the remaining tomatoes, peppers,
garlic and water. Add to the pan.
Place the parmesan into metal rings on a baking tray. Press down to form
biscuit shapes. Remove metal rings and place in the oven for 4 minutes or
until light brown in colour.
Deep fry the basil in the vegetable oil for a few seconds or until the
basil becomes limp and translucent.
Place the ratatouille onto the biscuits, building up a few layers, and
decorate with the deep-fried basil.
Yields
1 servings