Thursday, December 1, 2011


So as far as I can tell, ratatouille is more of a technique than a recipe.

Fry chopped onions, garlic  and celery in butter or olive oil
Add chopped carrots
And chopped red, yellow or orange peppers.
Cube one eggplant and an equivalent amount of zucchini
Add, cover with hot water,
Open and add a large can of stewed tomatoes, or diced tomatoes
A sprinkle of basil, oregano and thyme, or toss in a can of spaghetti sauce
Salt with chicken soup base.
Easy, has a lovely snap to the taste, and sounds so…French cuisine, or something like that.

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