Tuesday, March 30, 2010


Above: Tipsy holding the aubergine just picked from my mom's garden.

I did not always like ratatouille.

Then one night in New Haven, Lucy, a pretty fellow waitress at the restaurant where I worked at night, invited some of us over for dinner to the apartment she shared with her doomed boyfriend, the alcoholic and bi-polar barman. Ratatouille and chicken breasts were on the menu. The unctuous former saved the latter from the dessication for which it was destined. I was converted.

For Four:

8 garlic cloves, peeled
5 shallots or small onions, halved
1 big aubergine, cubed
3 tomatoes, quartered
1 sweet red pepper, in chunks
6 small courgettes, in thumb-sized lengths
lots of thyme
lots of parsley
Salt, pepper, some sugar

In a generous sloshing of olive oil over medium heat saute the cloves of garlic and the shallots, add aubergine, stirring until coloured lightly; add the pepper, the tomatoes, the courgettes. Add the herbs, salt, pepper and a little sugar. Stir again and cover with a lid. Cook for about an hour and a half. Remove lid and finish in a hot oven for half an hour to allow it to caramelize slightly.

Also very good, cold or hot, on bread. For wildness, add a poached egg.

1 comment:

  1. I love the ratatouille. Especially in a rare year when my garden manages to produce the majority of the ingredients.

    Come'on summer.

    xo Jane


Comments will appear after moderation. If you need to get in touch DM me on Instagram @marie_viljoen