Ratatouille

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.

Ratatouille

Ratatouille served on polenta rounds and cucumber

Ratatouille

  • Servings: 4-6
  • Time: 1-2 hours (depending on how soft you like the veges
  • Difficulty: easy
  • Print

Ingredients

  • 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

Directions

  1. Saute the onion and garlic.
  2. Add everything (except the zucchini and capsicum) and cook until the eggplant has softened.
  3. Add the zucchini and capsicum, and cook until the vegetables are really soft. It’s a matter of taste.
  4. 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).

Notes

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.

Ratatouille served on polenta rounds and cucumber

Ratatouille served on polenta rounds and cucumber

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s