3 cloves garlic
2 green peppers
Wash the aubergine and chop into 2 cm ( ¾ inch) cubes. To remove the bitterness, season the chopped aubergine with salt and leave for fifteen minutes. Rinse off any water sweated out and dry with absorbent kitchen paper. Top and tail the courgette and dice, as with the aubergine. Slice the pepper into strips and the onion into rings, and chop the garlic.
In a casserole dish heat the olive oil. Fry the onion until transparent and add the pepper and garlic. Add the aubergine and courgette and fry for around seven minutes.
Meanwhile, scald the tomatoes for two or three minutes in a pan with boiling water, to loosen the skins; when cooled peel them, remove the seeds and any hard parts and dice. Add to the ratatouille, check for salt and leave to cook on a low heat for fifteen minutes, until almost all the liquid has evaporated. Sprinkle with chopped parsley before removing from the heat.
Serve hot or warm.