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Ratatouille Chops |
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Serves 4
· 4 bacon chops · 1 garlic clove, peeled and crushed · 1 small onion, peeled and chopped · ½ a small red pepper, seeded and chopped · ½ a small yellow pepper, seeded and chopped · ½ a small aubergine, chopped · 1 227g (8oz) can chopped tomatoes · 2 teaspoons tomato purée & pinch brown sugar
Dry-fry the onion and garlic for 2-3 minutes until softened. Add the peppers and aubergines and cook for a further 5 minutes. Add the tomatoes, tomato purée and sugar and boil for 5 minutes until the liquid has reduced. Season to taste. Meanwhile, cook the chops under a preheated medium-hot grill for 6 minutes, turning once. To serve, spoon the ratatouille over each chop. |