May the roof above us never fall in
And may we good companions beneath it never fall out.

~Irish blessing


Friday, January 16, 2009

Summer Vegetables Recipe: Ratatouille

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.

Olive oil
Salt
1 sprig of thyme (I used lemon thyme)
1 brown onion
2 cloves of garlic
1 eggplant
1 red capsicum
4 tomatoes

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.

1 comment:

  1. Oh, that looks delicious! I envy you your summer vegetables. And ratatouille tastes even better when it's kept to the next day. Bon appetit!

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