Ratatouille with Persillade

* pic shows ratatouille persillade with egg fried rice.

For the Ratatouille
> Fry sliced onions till golden brown
> Dice potatoes, aubergines, zuchhini into small cubes and fry on simmer on a pan with olive oil adding one after another so that each one is cooked properly.
> Add green peas by the time the veggies are almost done.
> Sprinkle Salt and Pepper to taste




For the Persillade
> Chop parseley and garlic fine and fry with onions.
> After 3-4 mins, add squeezed fresh lime extract to taste.
> Add hot water (or chicken stock) to get desired consistency


Serving
> Pour persillade over the Ratatouille
> Gently press and puncture a half boiled egg on top.
> Serve with risotto or plain steamed rice