I am no top chef but great uncomplicated food is my major weakness, and I find cooking very therapeutic after a long tiring day.
My friends and I usually share lots of recipes from the internet and various cook books and try them out to tantalize our taste buds.
I will post a recipe once a week and also try to post some pictures of finished product.
So today’s recipe is what I made for dinner last night.
RATATOUILLE RECIPE (long version)
4 large white onions , sliced thinly ( I used 3 red)
4 cloves garlic, crushed
3 large courgettes, chopped into 1 inch cubes or slice them into circles.
3 large eggplants, chopped into 1 inch cubes or slice them into circles.
2 large slices of yellow squash ( used pumpkin from our shamba), also chopped in 1 inch cubes.
3 large green, red and yellow bell peppers deseeded, i.e hoho I think), chopped into 1 inch cubes. (used green hoho from our garden too)
¾ cup vegetable stock
¼ cup olive oil
salt to taste
1 bay leaf
2 sprigs thyme
2 sprigs rosemary
5 large ripe red tomatoes
Freshly ground black pepper to taste.
- In a cast iron pan, heat some of the oil till it smokes, add the courgette cubes to cover the bottom of the pan and stir till browned all over. Remove from pan.
- Heat other part of the oil in a large pan on medium low heat. Fry onions slowly till they begin to soften and add the garlic.
- Add the courgette cubes to the onion and garlic mixture and keep stirring, still on low heat.
- In the other cast iron pan, add oil after removing courgettes and do the same for the eggplant, squash and hohos in batches.
- Add the veggies in succession to the pan with onions and ensure they do not burn.
- Increase heat and add the vegetable stock, salt, thyme, bay leaf and rosemary to the onion vegetable mixture. Stir gently to mix well and so as not to stick to the bottom of the pan.
- Reduce heat to low , cover and let the mixture simmer for 30 minutes.
- Meanwhile, dip the tomatoes in boiling water for a minute or two to peel them more easily. Cut the tomatoes lengthwise and deseed, then chop coarsely.
- After 30 minutes, drain the vegetable mixture in a colander over a bowl to get the veggie juices.
- Over medium high heat, return the vegetable juices to the pan and stir it to a thick glaze to reduce it. As the vegetables drain completely, they will be moist and shiny. Return to the pan ensuring the remaining liquid is very little.
- Add the tomatoes and turn off the heat and cover. Let it stand for 10 min to ‘cook ‘ the tomatoes.
- Add the pepper and salt to taste before serving either warm or at room temperature.
- Serve over pasta, with chapati or have it on it’s own. I served it alongside some cumin-turmeric rice and it was seriously delish!!!!!!
NB: It is intensive and time consuming ( about 1 hour) but worth it to get the real and rich flavours and colours of the vegetables.
Only difference I did not use the oven but it’s still very rich and yummy….