Ratatouille Time: 90 minutes
2 aubergines (eggplants), medium - about 8 inches each (20cm)
2 courgette (zucchini), medium -
about 8 inches each (20cm)
2 bell peppers, I'm using 1 yellow and 1 green
6 medium garden ripened tomatoes
2 medium onions
3 cloves garlic
1 bay (laurel) leaf
3 tbs snipped fresh basil
2 tbs fresh thyme leaves
2 tbs snipped fresh parsley
3 tbs olive oil
Peel tomatoes. Clean peppers. Roughly chop peppers. Peel and roughly chop onions, mince garlic Snip herbs (not bay). Remove thyme leaves from stem. Heat oil in large, heavy, stock pot over medium heat. Add onions and sauté until soft, about 8 minutes. Add garlic and peppers and sauté another 8 minutes. Cut tomatoes into big chunks and add to pot; cook until heated through, about 5 minutes. Cut zucchini into rounds (1/4" .65cm), then in half and add to pot. Cut eggplant into 3/4" cubes (2cm) and add to pot. Add all herbs. Stir well and cover. After 5 - 10 minutes, check to see if it is getting close to a boil - if it is, stir well, replace cover and reduce heat to low. Continue cooking over low heat at a steady simmer for 45 - 60 minutes stirring every 10 minutes. When it is done it should resemble a thick stew with the tomatoes all but invisible - just melded into a sauce.
Note: If you don't have garden ripened tomatoes you may have to add 2 tbs tomato pasted to get the flavor.
Note2: This keeps well and is equally good warm or cold.
Leftovers:
Ratatouille on Couscous Time: 15 minutes
1 1/2 - 2 cups left over ratatouille, from Sunday
Gently heat ratatouille in a saucepan. Serve over couscous
Simple Couscous Time: 15 minutes
1/2 cup couscous
3/4 cup chicken broth
2 tbs snipped chives
2 tsp olive oil - the good stuff
Heat chicken broth to a boil. Put couscous in a medium bowl. When broth is boiling pour over couscous, cover and let stand for 10 minutes...Do not stir it. Snip chives. Add chives and oil to couscous, fluff gently with a fork to combine and serve.
Cold Ratatouille Salad Time: 5 minutes
leftover ratatouille
1 tbs olive oil, the good stuff
1 tbs Balsamic vinegar
1 tbs fresh snipped basil
1 - 2 oz feta
In small bowl whisk together oil and vinegar. Stir into ratatouille. Sprinkle with feta and basil and serve.
Cooking for Two? Or more?
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