It would be easy sitting here in the quiet of my home, to forget that people actually read my recipes. What I started a few years ago as a way of giving people the recipes that they asked for after tasting my cooking has now grown into something much bigger. I have followers like Brandy, Caroline, Jasmine, Julie, Kimberly and Lynsey in Florida USA, who I have never met and yet I have heard they read my blog. I am so flattered. I have other followers in Europe and some in Bahrain. I am humbled by the idea that you enjoy what I write, thank you to ALL my readers.
I try to keep my recipes simple and use the best produce I can find so that I don’t have to do too much to them. Ratatouille is one such dish. Most chefs like to cook the vegetables seperately so that the flavours don’t mix too much. I like to create a base of all the vegetables mixed together and cook them until they a really soft. In another pan I cook more of the same vegetables, one by one and add this to the base. This way you have the best of both worlds. Ratatouille is a french dish from the south of France, it can be a meal on it’s own served with crusty bread or great as a side dish. A really good olive oil drizzled on top before serving is essential.
Lovely fresh vegetables go into this summer recipe.
1/4 cup extra virgin olive oil plus extra drizzled on before serving
2 eggplant, finely chopped
1 red capsicum, peeled, sliced
1 brown onion, finely chopped
3 garlic cloves, peeled, finely chopped
4 yellow squash
Baby zucchini if available
8 cherry tomotoes
A few borlotti beans
½ bunch thyme
500ml tomato passata
100 ml of vegetable stock
1 bunch basil
salt and pepper to taste
1 teaspoon of sugar
In a large heavy pan like Le Creuset pour 1/4 cup of olive oil. Saute diced onion and garlic until translucent. Then to half of all the chopped vegetables, add 200 mls of passata and 100 mls of vegetables stock and the teaspoon of sugar. Let this simmer until all the vegetables become very tender and mixed together.
In another pan sauté the rest of the vegetables, one vegetables at a time, the zucchini then the capsicum etc. After they look golden on the outside and soft on the inside put them aside. When all the vegetables are finished add these to the heavy pan with the tender mixture. Salt and pepper to taste. Sprinkle the chopped parsley and basil before serving with a grilled sliced of crusty bread. You can grate some parmesan over the meal if you like or even add a touch of chilli.
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