Bjørn made his eagerly awaited Ratatouille this evening (folks who are paying attention will note it came a day late). It was delicious! I would never have thought to accompany it with Tzatziki, but they went shockingly well together. We were extra lucky to have a couple impromptu vegetarian guests pop over for dinner so his meal was especially timely.
I’ll admit I was extremely nervous about handing him the knives and vegetable peeler, even with (over-)careful instruction, and I did have to remind him (many, many times) that if he left his fingers in the way they would get chopped right along with his onions.
When I was a kid I made Ratatouille with my mom on many occasions. Today I discovered why she let me make this dish so often — it’s crazy easy, healthy, and it tastes great. Here’s the basic recipe & prep (add more or less of each veggie to taste or availability):
- Sauté one medium sized onion in butter with a bit of vegetable oil (most recipes call for olive oil, but I find it it a bit bitter, I like my Rat mellow).
- While that’s simmering, chop one green and one red bell pepper. Toss into the pot when the onions start to turn translucent. Stir gently.
- Peel and chop into cubes one medium sized eggplant. Toss it in. Stir gently.
- Chop five medium zucchinis. Toss ’em in. Stir gently.
- Add some marinara sauce or fresh tomatoes (I use a marinara that’s pretty rustic with large chunks of tomato).
- Crush several cloves of garlic (to taste).
- Season with salt, pepper and Herbes de Provence
- Mix and simmer on medium-low for half an hour.
Serve with warmed up baguette to soak up all the juices.
For desert we had Profiteroles (from Trader Joe’s) drizzled in warm chocolate sauce. YUM!