Ratatouille

[polydad]

I've just inflicted a couple of gallons of ratatouille on my parents; might as well spread it around.

I have more a philosophy than a recipe; get the best fresh raw veggies I can find, chunk 'em all up and plop 'em in a big pot with a big can full of crushed tomatos, a cup of broth, whatever herbs from the garden are looking good, a scoop of flour as a thickener (type of flour dependent on dietary sensitivities of the crowd I'm feeding), and some salt and pepper. Simmer for an hour or so, and serve over whatever starch folks like -- I tend to like polenta for this dish, but I also have a fondness for barley.

Comments

[0jack]

Is this the dish that traditionally involves heaps of aubergine (eggplant)?

Either way, you have used the magic p-word* and so I shall have to have a go.

*polenta

[levendis]

Yeah, it's tomato, eggplant, peppers, and zucchini. Purists will tell you to cook everything separately, but for the purposes of easy noms, OP's post will do ya.

[polydad]

In this case, "heaps" was two aubergines, accompanied by about six bell peppers, three zucchini, about a dozen and a half mushrooms of at least 3 different kinds, one red and one yellow onion, a small head of garlic, a handful of fresh basil, with some fresh oregano and mint that happened to get in the way, some celery, and probably three or four other things that looked good but escaped the inventory.

Just had it again; it reheats better than it serves the first time.

best,

Joel

[vass]

I saute the vegetables in olive oil until soft before adding the tomatoes. I like the flavour it adds.