Ratatouille II
This is a quick, kid-friendly take on the Provençal vegetable stew that skips the long simmer. A tin of baked beans stands in for the usual tomato base, giving the soft onion, peppers and zucchini a sweet, savory sauce with no extra work. Everything cooks in one pan in about ten minutes, and the vegetables are chopped small so they blend in. Serve it on toast for an easy weeknight meal.
Instructions
Set a pan over medium heat and add a little oil.
Finely dice the onion and chop the garlic if you are using it. Add both to the pan and fry gently for about 5 minutes, until they begin to soften.
Finely chop the red and green peppers and the zucchini. Add them to the pan and keep frying gently for another 4 to 5 minutes, until the vegetables are soft.
Stir in the baked beans and heat them through until hot all the way through.
Spoon into a bowl and eat as it is, or serve with toast. For more portions, increase the quantities, and swap in other vegetables if you like.
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