D'aucy Ratatouille 360 g (Pack of 12)

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Stir in the peppers, garlic, sugar, some salt and pepper and half the basil. Mix well and cover with a lid. Cook over a very gentle heat for 20 minutes. And you can also place a bed of rice underneath for a hearty, tasty, and nutritious rice bowl. It’s the perfect dish to brighten up cold a cold or cloudy day. 16. Red Wine Spread the sauce on the bottom of an oven dish, then arrange the sliced vegetables on top. Mix the remaining clove of garlic with the extra virgin olive oil and thyme leaves, season and sprinkle over the top. Cover tightly with foil, and put in the oven for 2 hours until the vegetables are tender to the point of a knife. To prepare, just grill your bread slices with olive oil until toasted. Have a small bowl of olive oil with balsamic vinegar for dipping. 14. Rice Pilaf

Extra-virgin olive oil deserves a shout-out. We’re only using as much as necessary, so this ratatouille is not greasy like some can be.On one baking sheet, toss the diced eggplant with 2 tablespoons of the olive oil until lightly coated. Arrange the eggplant in a single layer across the pan, sprinkle with ¼ teaspoon of the salt, and set aside.

Bake until the eggplant is nice and golden on the edges, about 10 more minutes (the eggplant will be done sooner than the rest). Remove the eggplant from the oven, and carefully stir the eggplant into the simmering tomato sauce. Tossing the vegetables lightly in oil raises their surface temperature, which helps us achieve those delicious caramelized edges. Finally, stirring a teaspoon of olive oil into the pot offers some extra richness and herbal flavor. Don’t skip it! Fresh Basil & Seasonings Cosy up to a bowl of our soul-soothing soups, where comfort is just a can away. Whether you're craving a classic favourite or an innovative blend, our range aims to warm your heart and ignite your taste buds.

Paxo Sage and Onion Stuffing Mix

The rich flavors of tomatoes, eggplant, and bell peppers pair so well with the beef, which is a delight for the senses! The salt also tenderises the flesh of the eggplant and makes the eggplant absorb less oil when cooking. Common wisdom also claims that salt removes the bitter taste in eggplants. However the reality is modern eggplants have had any bitterness bred out of them so it’s not a necessary step today. To peel the tomatoes, score a cross in the base of each tomato and place them in a heatproof bowl. Pour over enough boiling water to cover and set aside for a minute. Drain and, when cool enough to handle, peel away the skins. Roughly chop the flesh.