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Courgette Ratatouille Pan Bagna
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Traditionally, a pan bagna is a slice of pain de manage, moistened with good olive oil and filled with tomatoes, anchovies and capers. This is a modern version, which uses crusty rolls and can be made the day before it's needed. Try adding 100g diced feta or a few stoned and diced olives
This recipe was first published in August 1999.