Ratatouille

July 20 2011. Toby age 2 1/2.

ra·ta·touille/ˌratəˈto͞o-ē/

Noun:

A vegetable dish consisting of onions, zucchini, tomatoes, eggplant, and peppers, fried and stewed in oil and sometimes served cold.

I think Toby and I had tried to watch the movie Ratatouille, but we only made it half way through because there's not enough 'action' for someone his age. 

He kept pointing to the rat and saying Ratatouille.
I kept saying that the rat's name is Remy, and that Ratatouille is actually a type of food.
Since it was mid summer, we happened to have a whack load of zucchini and tomatoes in the garden, so I decided to try out a ratatouille recipe.

I didn't really have a date set for trying it out, I just had in the back of my head that I wanted to. 

While we were grocery shopping one day, Toby pointed to a pile of white eggplants and said that he wanted to get some. I try not to discourage food exploration, but I was also thinking 'What the heck am I going to do with white eggplant??' We got home to find a basket of yellow zucchini in our kitchen that someone had rescued out of the heat of the garden. Alright then, I guess I'm making ratatouille!!
Traditionally it should be green zucchini and purple eggplant used so that there's some colour in the dish. But you work with what  you have...

I found a recipe online and tweaked it from there. There are many different versions of this dish. A lot are served as a stew. Some are beautifully arranged and baked. This one is like a chunky stir-fry stew.

2 Tbsp olive oil

2 garlic cloves, minced

1 large onion, quartered and sliced. (I only used half an onion because it seemed like a lot)

1 small eggplant, cubed

2 green bell peppers, chopped

4 large tomatoes, coarsely chopped

3-4 small zucchini, sliced 1/4 inch

1 tsp dried basil

1/2 tsp dried oregano

1/4 tsp dried thyme

2 Tbsp fresh chopped parsley

In large pan or dutch oven, heat oil and cook garlic and onion until softened.

Add eggplant and stir until coated in the oil.

Add peppers, stir, cover and cook 10 minutes, stirring occasionally.

Add tomatoes zucchini and herbs.

Cook over low heat about 15 minutes, until eggplant is tender.

Serve as a side 'soup', or to top rice or pasta.

Ours topped animal pasta....classy.

Happy Eating!!