[Some scholars claim that when a civilization comes to view food as art, it is a sure sign that that civilization is nearing its end. Regardless of this, I have decided to start posting recipes on this blog]

Nine-a-day Veggie Ratatouille

Nutritionists recommend that we eat nine different kinds of fruit and vegetable a day. This simple recipe provides all nine in a gluten-free meal suitable for vegetarians and vegans.

Ingredients (for at least two servings)

At least one medium-sized onion (preferably red)

At least two cloves of garlic

At least three bell peppers (preferably a mixture of red, green and yellow)

Two medium-sized carrots

One largish aubergine

One medium-sized courgette

Tin of whole plum tomatoes in juice

Two spring onions

Two radishes

Handful of parsley and/or basil leaves

Two cups of (good quality) rice (preferably Basmati)

Two eggs

Olive oil

Salt, ground pepper and grated Parmesan cheese

Preparation of Sauce

Peel and finely chop onions

Peel and finely chop, crush or grate garlic

Coarsely chop bell peppers

Chop carrots à la julienne

Finely chop basil/parsley

Meanwhile, coarsely chop aubergines and courgettes

Sauté onions, garlic, peppers and carrots in olive oil

Add tin of tomatoes, squish around to break up tomatoes and bring to boil

Add chopped aubergines and courgettes

Add basil/parsley, salt and ground pepper to taste and simmer for fifteen minutes to half an hour

Preparation of Rice

Pre-cook rice

Finely chop spring onions and grate radish

Heat olive oil in a frying pan

Add eggs and scramble until slightly brown [Vegans may omit this stage]

Add rice and fry slightly (mixing in egg well)

Garnish with chopped spring onions and grated radish

Serve garnished with grated Parmesan cheese [Vegans may omit this]

The dish can also be served with gluten-free pasta