Ratatouille

(click pic o see larger view)

what’s hot in town?
well…
RAT!
i’m not Linguini
i dun see Auguste Gusteau’s spirit
Remy doesn’t stay on my head as well
but i'm fairly much excited to make this dish!
ingredients:
1 onion, thinly sliced
1 green & red capsicum, thinly sliced n seeds removed
(i couldn’t find the green one so i replaced with yellow)
1 big eggplant, chopped into cubes
Fresh tomatoes, chopped into cubes, remove skin n seeds
1 can tomato puree
2 zucchinis, chopped into cubes
n sprinkled with salt to remove excess water
(i couldn’t find zicchini so i replaced with jap cucumber)
3-4 cloves of chopped garlic
1 teaspoon of chopped rosemary, oregano, basil leaves
(i couldn’t find fresh ones so i replaced with dried ones)
brown sugar, salt, pepper, olive oil
.
>heat 2 tablespoons of olive oil in a shallow pan.
add the eggplant n cook until browned evenly on all sides.
set aside. repeat the same process with the zucchini.
>>in a thick-bottomed or a cast iron pot,
heat 2 tblespoons of oil n add in the onion.
>>>once soft, pop in the capsicum.
toss in the chopped garlic n leave to simmer until soft
before adding the zucchinis n eggplants.
add the tomatoes n puree n mix well.
>>>>add the chopped herbs n brown sugar,
cook uncovered on low heat for ONE HOUR
for the flavour to blend
>>>>>season with salt n pepper
this dish required a lot of patience
and need to blend in a lot of love potion
i’m very very very glad i did it!!!
spent ard 2 hours from the beginning
.
a lil’ explanation abt Ratatouille
it’s essentially a vegetable stew,
and as with most stews,
the quantities and proportions are variable.
Ratatouille is good served over pasta,
rice or couscous; or as a vegetable side dish.