Helen RandellRatatoullie
April 6th 2010 11:06
The secret to a good ratatoullie is timing... and the secret to this ratatoullie was our timing in dropping in and seeing family over the weekend.
We picked up eggplant, zucchini and capsicums for two different family veggie patches, as well as a handful of curly leaf parsley and a few roma tomatoes. The herbs came from our garden. It's nice, though rare, when everything comes together like this, but when it does, there is little choice but to go with it!
Ratatoullie from family veggie patches (variation on the recipe in Mediterranean Kitchen)
4 roma tomatoes
2 tbs olive oil
1 large onion, diced
2 red capsicums, diced
1 eggplant, diced
2 zucchinis, diced
1/2 teaspoon sugar
1 bay leaf
3 thyme sprigs
2 basil sprigs
1 tablespoon chopped parsley
Blanche and peel tomatoes, then cut roughly into cubes.
Heat the oil in a frying pan. Add the onion and cook over low heat for 5 minutes. Add the capsicum and cook, stirring for four minutes. Remove from the pan and set aside.
Fry the eggplant until lightly browned, then remove from pan. Repeat this process with the zucchini, then return everything to the pan. Add the sugar and herbs and cover and cook for 15 minutes. Remove the whole herbs.
Stir through chopped parsley and serve.
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Comment by Jason King
Sydney Table
Salty Popcorn
Total Randomness
I should try and get mum to make it - she has the big veggie garden too and grows nearly everything. Oooh - I am going to theirs in a few weeks for a much needed break - stay tuned - I might try and make it while there.
Thanks Helen
Comment by Helen Randell
Rough Cooking