Ratatouille and it’s not the movie; Day 22

Welcome to the stunning Cote D’Azur, today we will be creating a take on a traditional french vegetable stew, otherwise known as Ratatouille.

Ratatouille is created using Aubergine, Courgette, Capsicums, onions, garlic, and a mixture of herbs known as herbes de province.

Tonight I will be serving my version on a bed of cous cous with a sprinkle of parsley.

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Serves 2:

Ingredients:

3 small long purple aubergine or 2/3rds of a large dark bell shaped aubergine
1 courgette
1 carrot
1/2 a red onion
3 cloves of garlic
2 x 400g tins of chopped tomatoes
1 capful of whiskey
1 tbsp of maple syrup
1 tsp of salt
1 tsp of pepper
2 tbsp of olive oil
1 1/2 tsp of mixed herbs
1 tsp of Thyme
2 tsp of chopped fresh parsley to serve

Method:

  1. Chop the aubergine and carrot into 1 cm size chunks.
  2. Slice the courgette, onions and garlic thinly.
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  3. Then heat the olive oil in a pan until it is slightly smoking.
  4. Add the onions and garlic and cook until aromatic – then add the aubergine and carrot.
  5. Stir for around 1 minute.
  6. Then add the herbs, maple syrup, salt and pepper.
  7. Stir to combine and then add the tomatoes.
  8. Cook simmering for around 10 minutes (or until the aubergine become soft)
  9. Add the whiskey and courgettes.
  10. Cook for a further 3 – 5 minutes.
  11. Taste and add salt and pepper for your personal preference.
  12. Then serve drizzled over a warm bed of cous cous with a sprinkle of parsley.

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Et voila, c’est Ratatouille!

Bon appetit et Bon nuit.

Merci pour la lecture!

– Ginga Musings

 

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2 thoughts on “Ratatouille and it’s not the movie; Day 22

  1. Yum! This looks absolutely delicious! My mother taught me a trick to keep aubergines from turning brown, I found that as soon as I cut aubergine and set it aside it would start to darken. Just fill up a bowl with cold water and drop them in until you want to use! 😀

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