Ratatouille Provencale and FLAVOUR of the Month
The other day I randomly thought about making ratatouille- I had never made it before but I wanted to try it. That night, the movie Ratatouille (so cute) was on TV and so, I was convinced. I adapted the Ratatouille Provencale recipe from the Joy of Cooking. Ratatouille is usually a side dish but is also great as a main meal. I chose to serve mine over quinoa for some extra protein instead of rice, or noodles. Though not usually a part of ratatouille, I thought some mushrooms would have been nice and I will be sure to add them next time. I used chopped tomatoes but I felt that using canned tomatoes might have provided a juicier ratatouille, which is what I was looking for. Either will work depending on your preference! I chose to add parmesan cheese to mine but omit for this dish to remain vegan.
Ratatouille Provencale (adapted from the Joy of Cooking)
- 1/4 cup olive oil + 2 tbsp
- 2 chinese eggplants (about 1 pound)
- 1 pound zucchini
- 1 cup sliced onions
- 2 large red bell peppers
- 3 garlic cloves, fienely chopped
- salt and pepper
- 1 1/2 cups chopped tomatoes or one 14 oz can diced tomatoes (drained)
- 1/2 tsp dried thyme
- 2 bay leaves
- 1/2 chopped fresh basil
- parmesan cheese
Heat 1/4 cup olive oil in a large skillet over high heat. Add eggplant and zucchini and cook, stirring, until golden and tender (about 10-12 minutes).
Remove the vegetables and reduce heat to medium high. Add 2 tbsp olive oil and onions and cook, stirring until the onions are slightly softened.
Add the bell peppers and garlic and cook until tender (about 8-12 minutes). Season with salt and pepper, to taste.
Add tomatoes, thyme and bay leaves. Reduce the heat to low, cover, and cook for 5 minutes.
Add the zucchini and eggplant back in and cook until everything is tender, about 20 minutes.
Taste and adjust seasoning. Stir in chopped basil, sprinkle with parmesan cheese. Serve over quinoa, rice, noodles, or plain. Enjoy!
For the month of October, instead of having a Cookbook of the Month, I will be having a Flavour of the Month. This flavour will be the alllllllll too popular PUMPKIN! I adore pumpkin and could never get tired of it. I recently spent an entire day making everything pumpkin from oatmeal to scones and brownies and pie. I will be posting these recipes in future posts as well as others part of the flavour of the month. If you know of any interesting and unique pumpkin recipes, let me know because I would love to try them out!
What a lovely field full of pumpkins!
(P.S. I ADORE pumpkins too. Good choice!)
I haven’t recieved your package yet!
It has been more then 10 days now! Is this possible? I will have to say that the Post here in Belgium have been on strike for 2 days!! I hope to get it real soon because I am so curious!!!
Sophie….it seems to me it should have made it there by now- I did pay for the express post so it should be there….hopefully the postal strike won’t effect it? I reaaaalllly want you to receive it soon!!
The package has arrived this morning at 11 AM. Yeah!!! What a large & grand package it was & is!!! I just émailed you again to thank you etc. When I tasted & used my lovely new & grand cookie cutters I will thank you & say what I liked the most!! I am so thankfulll for all of those typical & lovely & apart foodie goodies!
Here are my two favorites on FoodMayhem:
Pumpkin Lasagna
Upside Down Cranberry Pumpkin Cake
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