Jo’s Ratatouille (serves 2 good sized portions)
I was aiming to feed 4 but veggies shrank! Skipped back from the Farmer’s Market as was so excited about using baby eggplant/aubergine (really quite small and thin – about a couple of inches) and they look so pretty too – a light purple striped with cream. Baby tomatoes, a zucchini/courgette (baby zucchini/courgettes would be really nice but couldn’t see any), really fresh garlic and, secret ingredient, red pepper flakes were all combined with the eggplant in a saute pan/frying pan. Key is to saute veg until nice and browned. Will be in France in July and hoping to make this for dinner as a side dish as we are sharing the cooking in the evenings (bit like taking coals to Newcastle, but still!). Can be eaten hot or cold (packed lunch, maybe?)
2 tbsp. extra virgin olive oil – seasoned with salt and freshly ground black pepper
Take 6 baby eggplant, cut of top, then cut in half
Take 1 good size zucchini and slice (I cut 1/2″ slices and then halved them)
Take 8 baby tomatoes and halve them
Coarsely chop 2 large cloves of garlic
Pinch (or more depending on your taste preferences) red pepper flakes
Heat oil until sizzling.
Add everything and cook without turning heat down until veg are nicely browned on both sides.
