Ratatouille

Hey I recorded another chapter of Over Sea, Under Stone! That’s number 6!

https://archive.org/details/kayrayreadstoyou9

Also, this morning I made ratatouille again. I’ve been making it weekly — it’s so good over polenta or pasta or just on its own, and so incredibly nutritious, and vegetarian so it’s earth-friendly. I’ll jot down my recipe here. It’s easy but a bit time consuming so I sit on the seat of my walker while I chop veggies.

Kara’s Big Pot of Ratatouille

  • 2 big eggplants
  • 2 red bell peppers
  • 1 lb zucchini
  • 1 lb tomatoes
  • 1 onion
  • a few cloves of garlic, minced
  • thyme
  • salt
  • olive oil
  • red pepper flakes (optional)
  • a few bay leaves (optional)

You’ll need a big heavy-bottomed stock pot! Chop all your veggies into big dice. I do one eggplant first and get it started cooking while I chop the next, etc. So when you’ve chopped your first eggplant, put a couple glugs of olive oil in your pot and put it on med. high to high (depending on your stove) and, when the oil is hot, drop in your first batch of eggplant. You’re aiming to brown a few surfaces of the eggplant, not cook it all the way through, so stir frequently while you chop the next eggplant. When the eggplant has some brown edges, dump it into a huge bowl, glug some more oil into the pot, and get the next batch of eggplant started while you chop the zucchini. Repeat with the zucchini and peppers. (you will have burned crud on the bottom of your pan. Don’t worry about it. A soak and a scrub will clean it all.)

Now that the eggplant, zucchini, and peppers are a bit browned and waiting all together in that huge bowl, cook your onion in some more oil over a lower heat until it begins to get soft and translucent. Dump in your minced garlic and chopped tomatoes, some thyme, some salt, a couple bay leaves if you have them, and some red pepper flakes for kick. Cook this for a little while, till it starts to smell amazing, then dump that big bowl of slightly browned veggies in, stir it all around, cover, and cook on low until it’s done. The longer you cook, the more homogenous it will be. Stir, taste, and adjust seasonings now and then. When cooked to your liking, eat it all up!

Category: Audiobooks, Blog, Recipes One comment »

One Response to “Ratatouille”

  1. Tommy

    When I saw this, the first thing that came to mind was the Pixar movie that was my childhood!


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