Ratatouille is flavoursome and versatile. Mostly we pair it with Basmati or brown rice for a healthy, vegan main course (until the kids add cheese to theirs!). But it also makes a great snack with polenta rounds or even cucumber slices. I’ve also seen it used in wraps. Really, you can’t go too far past ratatouille as a great all rounder.
- 1 medium onion
- 2 medium capsicums
- 1 eggplant
- twice as much zucchini as eggplant
- 4 cloves of finely chopped garlic
- 1 bay leaf
- 1 teaspoon each of chopped basil, marjoram, oregano and rosemary
- a good splash of dry red wine
- 1 small tin (400g) of crushed Ardmona tomatoes (if you can get good fresh tomatoes, use 2 and also add 1/2 a cup of tomato juice)
- 2 tablespoons of tomato paste
- salt and pepper to taste
- 1/4 cup of olive oil
- freshly copped parsley
- Saute the onion and garlic.
- Add everything (except the zucchini and capsicum) and cook until the eggplant has softened.
- Add the zucchini and capsicum, and cook until the vegetables are really soft. It’s a matter of taste.
- Serve. You can serve with rice as a main meal (yummy and filling). You can also serve on cucumber rounds for a vegan entree, or polenta rounds (both featured here, garnished with thinly sliced young capsicum from our garden).
How soft should the vegetables be? It’s up to you and what you like. One thing, though, this dish is a bit like a curry in that the flavours will improve overnight. The leftovers can be yummier than the original.
How much zucchini? Again, it’s up to you. We use a lot because this is one of our ways of using up our autumn zucchini harvest.
Source: Adapted from the ever-so-famous Moosewood Cookbook by Mollie Katzen (1977), Ten Speed Press: California.