Ratatouille is a traditional French Provençal dish of stewed summer vegetables that originated as a peasant food in the southern region of France.
But I knew it better from the Disney movie of the same name but had never remembered actually trying it so on a cold November weekend while Yim was out at her Burlesque class, I spent a nice quiet hour and a half in the kitchen preparing all the ingredients for the first time, cooking and serving up a nice hot dish when Yim returned home and we were both very pleased with the final product.
A nice Olive Baguette allowed us to throughly clean our bowls.
It’s not a high protein meal so I made us some chia pudding with blueberries and dates to go with it.
Ingredients for 2 plates and an extra spoonful for each of us. It’s only veggies so mange, mange.
• 1 large eggplant, diced
• 1 zucchini, sliced into half-moons
• 1 yellow pepper, chopped
• 1 red onion, chopped
• 3 garlic cloves, minced
• 400 g chopped tomatoes
• 10 – 12 cherry tomatoes, halved
• 2 tbsp tomato purée
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp dried thyme
• 1 tsp dried oregano
• Fresh cilantro, chopped
• Salt and pepper, to taste
How To
In a large pan, heat 1 tablespoon of olive oil and sauté the eggplant for 5 – 6 minutes until lightly golden. Remove and set aside.
Add another tablespoon of olive oil, then cook the zucchini, pepper, and onion for 6 – 7 minutes until softened. Stir in the garlic, thyme, oregano, and tomato purée. Cook for 1 minute until fragrant.
Add the chopped tomatoes, cherry tomatoes, balsamic vinegar, salt and pepper. and simmer for 10 – 15 minutes on low heat until the sauce thickens.
Return the aubergine to the pan and cook for another 10 minutes, stirring occasionally, until all the vegetables are tender and flavours meld together.
Finish with chopped cilantro and a drizzle of olive oil before serving.
No Comments