What to do with all those tomatoes, eggplants, capsicums and zucchinis? Ours are actually just getting going, but in an effort to eat seasonally I just whipped up a beautiful batch of the French provincial dish Ratatoille.
There are many variations of the recipe but the essential ingredients tend to remain the same.
1 sprig of thyme (I used lemon thyme)
1 brown onion
2 cloves of garlic
1 red capsicum
Finely chop the onion and garlic and soften over low heat in a casserole dish with about 3 tablespoons of olive oil. Add a generous pinch of salt.
Dice and add the rest of the vegetables and the thyme.
Cover and stew gently for 30 minutes, then uncover and cook for a further 10 minutes.
Serve hot or cold, as a side dish, or as an antipasto with perhaps some olives and cured ham, oui? My husband is at the cricket tonight, so I'm having a hot bowl of it with a drizzle of olive oil, some crusty bread and a glass of red wine. Tomorrow, the two of us can enjoy it cold with some BBQ'd locally raised lamb. Fantastic.