Sunday, January 30, 2011

Ratatouille


Eggplants, baby courgettes, thyme and basil from the garden. Tomatoes, peppers and garlic from Elsewhere. Add a little water, a little more olive oil, season, cover and cook in oven till soft, about 45 minutes.

If you uncover them to brown up a bit at high heat, do not forget them in the oven, like I did. They ended up as crispy little nibbles. So they became a roast lamb garnish, instead. Not exactly what I had intended. But no one knew. I guess now they do.

There is a proper recipe for ratatouille at 66 Square Feet (the Food).

1 comment:

  1. It looks so spring vegetable fresh, and you know what we are getting in the eastern U.S. right now. Enjoy!

    ReplyDelete

Comments on posts older than 48 hours are moderated (for spam control) . Yours will be seen! Unless you are a troll. Serial trollers are banned.