Grattan just skyped me to ask me for the recipe for the ratatouille he had here on Sunday. They took some home and his less than one year old son LOVED it. My pair loved it too once upon a time before they got wise to vegetables. That’s so weird.
So here’s the recipe. As I explain in the video below that I made back in March this is from one of those bog-standard kind of recipe books called “The New Classic 1000 Recipes” by Wendy Hobson which always contain a few beauts. I love the spaghetti bolognese recipe in this book. Also the hummous recipe is always a big hit and there is a fab chocolate pudding recipe in it as well. Aha another recipe that I can make in my new rammikins (sp?)
So the Ratatouille.
Don’t get too hung up on having either the exact amount of vegetables or the exact type of vegetables for this. If you are into the Weight Watchers thing I once calculated and noted in my book that this is a total of 13 points for the whole lot. Also this dish is actually better on Day 2! I usually serve with cous cous but it’s delish with potatoes too of course or simply on its own.
25g/1oz/2 tbsp butter or margarine
45ml/ 3 tbsp olive oil
2 onions thinly sliced
2 garlic cloves, crushed
3 aubergines (eggplants) (it’s says thinly sliced in the book but I prefer them chunky – experiment with both and decide yourself)
1 green pepper
1 red pepper
5 courgettes (zucchini)
400g/ 14oz tin of tomatoes (that’s one regular tin if you are in Ireland)
1 tsp of chopped basil (who the heck measures herbs?!)
1 tsp rosemary leaves (grow this in your garden – it loves Ireland)
2 bay leaves
Salt and freshly ground pepper
2 tbsp chopped parsley
Melt the butter or margarine with the oil in the biggest pot you have in the gaff. I am talking the one you use for Christmas Ham – those veggies take up a LOT of space in the beginning. Sauté (fry) the onion and garlic until soft but not brown. Add the aubergines, peppers and courgettes and sauté for 5 mins., stirring frequently. Add the contents of the tin of tomatoes and the herbs and season to taste. Sprinkle with parsley, bring to the boil, lower the heat, cover and simmer very gently for about 45 minutes.
The video below was an idea I had for an Irish Language Video blog called an Cócaire Firinneach. Never had time to even plan when I would do it. I should just do it…
Now I’m off to make Macaroni Cheese with a twist from Tana Ramsey’s Family Kitchen as requested by the invalid who had his eye operation yesterday. The little trooper.