Ratatouille (Joy, p. 274) is a French peasant dish made with cubes of eggplant, tomatoes, zucchini, onion, red peppers and herbs. In short, just about everything ready in my garden right now. The veggies are sauteed in a dutch oven or heavy pan in olive oil and then left to simmer with a bay leaf and thyme. A sprinkling of fresh chopped basil finished the ratatouille. The result was a hearty vegetarian dish, the olive oil laden eggplants meaty enough for my meat-loving husband.
1 comment:
Do you think this would be good with seafood? I was thinking of clams or shrimp.
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