So, the weather was cold, wet and crappy.
I had been waffling all day as to whether or not to pull out a frozen, leftover container of chicken & dumplings or suck it up and go grocery shopping to pick up some veggies to make ratatouille.
The thought of making something that was sticky with garlic, tomatoes and and eggplant just sounded good when paired with a nice loaf of bread to sop up the juices. The thought of having to get dressed in layers (in August) to go get a bunch of ingredients, not so pleasant.
Either way, I did it. I went and got me some veggies.
So far everything smells pretty darn good, even with the sun having come back out to grace us with its presence, but I am hoping that The Hubbs won’t mind it if we leave the ratatouille on the stove for an hour to let the flavours meld together.
I basically grabbed a bunch of recipes and cobbled together something that might be ratatouille-like. There really is no method to this madness today.
2 onions, peeled & sliced
garlic, lots, chopped
1 eggplant, peeled & chopped
2 zucchinis, chopped
6 roma tomatoes, chopped
1 can diced tomatoes,
1 yellow pepper, chopped
fresh rosemary, thyme, oregano, basil, sage
salt & pepper
parmesan or feta cheese, optional
– In a really large pot, heat over medium the olive oil.
– Add the onions & garlic and cook gently until soft and fragrant, seasoning with a little salt & pepper.
– Add the rosemary, thyme, oregano and sage, stir to encorporate with the onions.
– Add eggplant and cook until browned.
– Add yellow pepper and cook until you feel obligated to add the zucchini.
– After adding zucchini, and letting it cook down some, add tomatoes (fresh & canned) stirring well.
– Season again with salt & pepper and leave the pot to simmer over medium-low heat for an hour or until you can’t stand to wait any longer to eat.
– Serve in a bowl over rice or with a big wodge of bread to soak up the juices
– Top with a sprinkling of cheese and an extra drizzle of olive oil, if desired.
Note: So I think the only addition I would make to the ratatouille would be to add in a few chopped anchovies. They always give a wonderful deep salty-meatiness to tomato bases that I absolutely love. The nice thing about anchovies, if you let your sauces simmer for at least an hour, if not more, is that they totally dissolve into non-existance so there are no chunks to be had which would scare people off.