Chinese, happiness

Recipe: Ratatouille

cro 039 by shimmertje
cro 039, a photo by shimmertje on Flickr.

PL recently sent me that chain mail letter where you send one recipe over to a handful of people, and stand to receive hundreds of recipes in return.I told her I wasn't doing it - the first and last time I'd tried, I didn't get any recipes back at all. Which reminded me that I had been making a lot of ratatouille at one time, because I love it, and that I'd better blog about the recipe (again - I did blog in October 2007) before I forget it altogether. So here's the email I sent out to others in response to the chain letter, dated October 2007:

"I made this twice recently so I can kinda remember what I did, and I happen to like it. I'd never made it before but my husband wanted to know what it tasted like after watching the movie. I'd only had it from a can, and appropriately enough, started off using a recipe off another can. I had to adapt it a little since I'm not really into cooking. If you're not familiar with ratatouille you get a kind of soft but textured vegetable stew; if you prefer your veggies crunchy or raw then this is not for you.

1 green pepper (you can also add a red pepper if you like, it's just that green peppers are cheaper at the supermarket here)
2 zucchinis, any size
1 eggplant, any size
1 big tomato or 2 smaller ones, and tomato puree if you like it really tomato-ey
1 big onion or 2 smaller ones
mixed herbs, to taste, optional
sugar, optional
salt and pepper to taste
1 stock cube
about 2 tablespoons of olive oil

Slice pepper(s), onion(s) and tomato(es).
Dice zucchinis and eggplant.
Drizzle olive oil over eggplant. Sprinkle some salt as well if you like.
Heat oil in a pan large enough to hold everything and fry onions for a while. They don't have to get soft or brown or anything.
Add tomatoes and peppers and stir for a while. They don't have to get soft or anything.
Add zucchinis and stir until everything's mixed well.
Add eggplant and and stir until everything's mixed well. You can lower the fire as you like to reduce spattering.
Add seasonings, smashed up stock cube, herbs, and keep stirring
It's done when the zucchini and eggplant look fairly cooked.
Leave the whole thing to cool for a while. The zucchini and eggplant should be fully cooked by then.
Eat hot or cold, alone or with meat, bread or pasta or rice."

Click on the picture to view a larger version of it, or to get to the pictures of life in Brisbane in 2007.