ratatouille!
It's been forever and a day since I've posted a recipe! Tonight I made ratatouille. I looked up a couple recipes online, and read the one in my funny British vegetarian cookbook that I found at the bargain bookstore, and while they were kind of similar, they were kind of all different, too. Mostly they varied on which vegetables to use, how to cut them up, and how long to cook them. So I made stuff up. I can't really screw this up, can I? So long as I cook the eggplant and don't kill myself.
Ratatat-touille
2ish T olive oil
6 cloves garlic, minced
2 small yellow onions, chopped
1 heaping T tomato paste
3/4 c vegetable broth
1 eggplant (aubergine), diced
1 zucchini (courgette), quartered and sliced
1 green bell pepper (capsicum), chopped
1/2 red bell pepper (capsicum), chopped
6 white mushrooms, quartered
1 14-oz can diced tomatoes
1/2 tsp dried oregano
freshly ground black pepper
Heat up the oil and garlic in a large pot over a medium flame until aromatic. Add onions and saute until translucent. Add tomato paste and mix until even in color. Add vegetable broth, eggplant, zucchini, peppers, and mushrooms. Stir occasionally to often so that all the vegetables are covered in sauce and the contents start to reduce, about 10-15 minutes. Lower heat, cover, and simmer 5-10 minutes. Drain tomatoes, add them, the black pepper, and the oregano, stirring to distribute. Remove from heat after another moment or two.
As a side dish, I imagine it'd serve six to eight or so. As a main course, three or four, depending. Needless to say I have a boatload in a container in my fridge. But I hear it's good cold, too. We'll find out!
Oh, and I only used half a red pepper because I ate the other half earlier this week. Red pepper, onion, and mushrooms are my favorite pizza toppings. Yum.
Man, I'm full. And probably just ate like eight servings of vegetables. Take that, USDA.
Ratatat-touille
2ish T olive oil
6 cloves garlic, minced
2 small yellow onions, chopped
1 heaping T tomato paste
3/4 c vegetable broth
1 eggplant (aubergine), diced
1 zucchini (courgette), quartered and sliced
1 green bell pepper (capsicum), chopped
1/2 red bell pepper (capsicum), chopped
6 white mushrooms, quartered
1 14-oz can diced tomatoes
1/2 tsp dried oregano
freshly ground black pepper
Heat up the oil and garlic in a large pot over a medium flame until aromatic. Add onions and saute until translucent. Add tomato paste and mix until even in color. Add vegetable broth, eggplant, zucchini, peppers, and mushrooms. Stir occasionally to often so that all the vegetables are covered in sauce and the contents start to reduce, about 10-15 minutes. Lower heat, cover, and simmer 5-10 minutes. Drain tomatoes, add them, the black pepper, and the oregano, stirring to distribute. Remove from heat after another moment or two.
As a side dish, I imagine it'd serve six to eight or so. As a main course, three or four, depending. Needless to say I have a boatload in a container in my fridge. But I hear it's good cold, too. We'll find out!
Oh, and I only used half a red pepper because I ate the other half earlier this week. Red pepper, onion, and mushrooms are my favorite pizza toppings. Yum.
Man, I'm full. And probably just ate like eight servings of vegetables. Take that, USDA.