It all started with Pat churning out pots of delicious stewed vegetables.
Coincidentally at the same time, also noticed Tartlette’s mama ratatouille recipe.
Finally decided to get into some tasty action. *starts rolling up sleeves*
Adapted from Tartlette’s recipe
Ingredients
2 onions, diced
2 medium eggplants (peeled every other strip and chopped thickly)
3 medium zucchini (peeled every other strip and chopped thickly)
3 bell peppers (used 1 each of green, red and orange, chopped)
4 medium tomatoes (blanched in hotwater to remove skin and then deseeded, chopped)
1 can good quality whole tomatoes (chopped)
Some garlic cloves (Used 6 big peeled cloves or more if you are a garlic lover like me)
Herbs – used a mixture of thyme, parsley, oregano, basil (since I was void of Herbes de Provence)
Spices – dash of cayenne pepper, sweet paprika and a little chilli powder
Salt and freshly cracked black pepper to taste
Method
- Sauté onion in a pot with some oil until translucent.
- Add eggplant and continue to sauté until gold in colour,
- Add a little more oil and add the zucchini, then peppers, tomatoes, canned tomatoes and garlic cloves and spices and salt and pepper. Do not stir.
Cover the pot with the lid and let stew on medium low heat for about 15 min. - Stir and mix in spices.
- Continue to simmer (with lid) on low heat for at least 30 – 40 min to let the taste infuse into the vegetables.
- Uncover and let simmer for another 20-30 min until most of the cooking liquid has evaporated.
- Serve warm.
Bench notes – Cut the vegetables thick and chunky otherwise vegetables may get slightly mushy and/or disintegrate because of the long cooking time!!
Updated - It does taste a lot better the next day, when all the flavours have fused and mellowed together.
