Another grey and cool day.
Yesterday, I made Ratatouille, at least my version of it.
I realise I have been very cavalier with Ratatouille. It’s not enough just to sling the ingredients into a pan, fry and stew.
For some reason I decided to change the habit of a lifetime and cook the onions slowly first. I then added a sliced red pepper, then two courgettes and then the aubergine. I added more olive oil and five crushed cloves of garlic.
I cooked all this very slowly on a low heat for about an hour then added a single tin of tomatoes. I also added a bayleaf and a bunch of thyme. I took out the bayleaf after about half an hour as I thought the flavour might take over.
This is only slightly different to how I had been doing it for years but it made a huge difference to the final result. I think the slow cooking, extra olive oil and fewer tomatoes made all the difference.
NB: This is not a classic Ratatouille recipe.
1 red pepper
5 cloves of garlic
Salt and pepper