Growing up as a more or less normal child, I was not keen on vegetables in general. I made exceptions for anything I could slather in butter and just about anything present in soup (I loved alphabet soup because it had lima beans in it. Like I said, I was only more or less normal). So when my mom made ratatouille from the fresh vegetables out of our garden, I would not try it (Sam-I-am). As I think about it now, I wonder what kind of crazy I would have to be to turn it down: fresh tomatoes and zucchini with eggplant and garlic, what’s not to love? But we all do inexplicable things as children, not eating my mom’s ratatouille was just one of many, unfortunately.
That said, I have since tried some ratatouille and like it a lot. Here is the recipe I use: cooked in a pot on the stove, not baked in the oven, but still yummy-delicious.
Canada Family Ratatouille:
2 cloves garlic, minced
1/4 cup vegetable oil
1 medium eggplant, pared and cubed (about 4-6 cups). (I like nice big hunks of eggplant because they tend to wilt in the cooking. Also, I must not know what a “medium eggplant” is because I only ever use half an eggplant in this recipe, freezing the remainder, also cubed).
2 small zucchini cut into 1/2 inch slices (I like mine cut somewhere between 1/2 and 1/4 of an inch).
1 large sweet onion, thinly sliced
1 medium green bell pepper, cut into 1/4 inch strips
1 8 oz can stewed tomatoes (I always use at least a 15 oz can, sometimes 2 of them. I like tomatoes).
2 Tbl chopped fresh parsley (or 1 mounded Tbl dried)
4 tsp beef bullion (I only have chicken on hand, so that’s what I use, and I don’t think I’ve ever used 4 tsp… maybe 2.)
1 Tbl flour
1 tsp each of basil and oregano
1. Combine garlic and oil in a large saucepan. Cook garlic over medium heat in oil until lightly browned.
2. Add all other ingredients and stir to combine. Cover and simmer 15 minutes.
3. Uncover and and stir. Cook 10 minutes longer or until vegetables are tender.
It says it serves 6, but Dana and I take care of one pot all by ourselves. However, this recipe is also considered a side dish, so you make your own decisions. I like mine with cheese on top, parmesan or grated cheddar.
