squeak. speak. roar!

Yes, I cooked this on Thursday night and it was fairly successful considering how I’ve never really tried ratatouille. lol. It’s REALLY easy. If I can do it, so can you. I got the recipe from Flavours magazine. I’m reproducing it here.

Traditional Ratatouille

The ratatouille is a very versatile dish and can be used in various ways. It is often the side dish served with the main course, which can be roast beef, sauteed chicken or tuna. It is also very often served with egg and pan-fried ham. Ratatouille can be served warm or cold. The following recipes show a few of the ways to use ratatouille – make a big batch and freeze them in bags to use at various time.

Ingredients
1 long purple eggplant
salt for sprinkling

2-3 tablespoons olive oil
2 zucchinis, cut into 2cm cubes
1 onion, cut into cubes or sliced
1 red capsicum, seeded and sliced
1 green capsicum, seeded and sliced
3 cloves garlic, chopped
200g tomatoes, peeled and cubed
100g tomato puree or to taste
1 sprig rosemary (or other herbs)
1 sprig thyme (or other herbs)
brown sugar to taste
salt and freshly-ground pepper to taste

optional: black olives, saffron, smoked chillies, sun-dried tomatoes

Method
Split the eggplant lengthwise, place in a colander, and sprinkle with salt to draw out the bitterness. Set aside for 30 minutes, drain and cut into 2cm cubes.

Heat the oil in a heavy-bottomed or cast iron pan. Add the eggplant and cook until lightly browned. Remove and set aside. In the same pan, cook the zucchinis the same way.

In the same pan, cook the onion (add more oil if necessary) until translucent. Add the red and green capsicums and cook until tender; add garlic, eggplant, zucchini, tomato and tomato puree. Cook for 1 minute.

Pluck the rosemary and thyme leaves, and add to the ratatouille. Add optional ingredients, if using. Simmer over low heat for 1 hour.

Alternatively, you can cook it in the oven at 180°C for 40 minutes, then at 150°C for another 40 minutes.

Season to taste with sugar, salt and pepper. Remove from heat, allow to cool and refrigerate if not using immediately. The flavours will develop overnight. Serve warm or cold, as a side dish, as a topping, or use as a base or flavouring for other recipes.

I made this with Nat and we went to Jaya Grocer for the ingredients. I doubled the recipe by the way. I also used a whole can of tomato puree (305g). I also used bay leaves. I couldn’t find sprigs so I used McCormicks. Oh, and I used a wok, not a pot :)

Pictures galore!

Cutesy, silly things Nat and I do once in a while :) Remy’s saying hello! Those are the vegetables used in the recipe getting washed.

All chopped up.

I like this angle. Remy’s soooo cute.

The zucchini being cooked in olive oil until light brown.

The bell peppers and onions given the same treatment. Same with the eggplant.

Add the tomatoes.

Keep cooking then add the tomato puree.

Throw in the spices, cover the wok, wait for an hour and ….. voila, ratatouille!!! That’s my Remy keychain. I know, we’re a little crazy :)

Add some sausages and fried eggs with some parsley and paprika for a yummylicious meal :)