Chilli-Touille: a recipe

Chilli-touille

Serving Size : 4   Preparation Time :0:25

Categories : Side Dish   Cuisine: Cafe Style 

1 medium onion -- peeled and sliced

1 medium courgette (zucchini) -- washed

1 small aubergine (egg plant) -- washed

1/2 medium capsicum (bell pepper) -- washed

3 medium tomatoes -- skinned

3 cloves garlic -- chopped fine

1/2 scotch bonnet chilli - or more -- chopped fine

ground nut oil

salt and pepper 

Cut the courgette (zucchini), aubergine (egg plant) and capsicum (bell pepper) into 1/2" dice, keep the vegetables separate for the time being.

Chop the tomatoes discarding stalks.

Heat a large frying pan or wok and fry the onion with the garlic over a fairly high heat until just beginning to soften and brown on the edges. Remove from the pan and set aside.

Fry the courgette in the same manner and remove from the pan and set aside. Repeat with the capsicum adding the chopped scotch bonnet chilli, remove from the pan and set aside. Fry the aubergine adding a little more oil if necessary.

Return all the vegetables to the pan with the tomato, when heated through check the seasoning and serve. 

Start to Finish Time: "0:25"

Source: sylv@nicebites.com

I carefully studied the recipe to ascertain what the meat ingredient is. It seems that no meat is called for. Here are the ingredients: onion, courgette (zucchini), aubergine (egg plant), capsicum (bell pepper), tomatoes, garlic, scotch bonnet chilli, ground nut oil [I think that is peanut oil here in the USA], salt and pepper.
I just wanted to make sure that no humans get funny ideas about making a chili/chilli dish with Touille as an ingredient! I have heard plenty of "hot dog" and "Ethnic Restaurant" jokes by odd guffawing men who think pretending to have an appetite for a little dog qualifies as humor.

- Touille, a dog who is not amused at being regarded as an appetizer