I made ratatouille once and it was a soggy mess, probably caused by cooking all the vegetables at once. This time was different… I actually followed a recipe! Firstly, the aubergines and courgettes are salted and left to stand for an hour to draw out excess moisture. Then you fry onions and garlic, followed by peppers, then the aubergines and courgettes. After simmering for 30 minutes, add deseeded tomatoes. Finally, you have an amazingly colourful dish that’s so tasty and makes so much you have enough for 3 or 4 days (and the Munchkins won’t eat it, so there’s more for me).
In case you’re wondering exactly what to do with all that Ratatouille, this week I’ve managed to find a great blog The Bonne Femme Cookbook, with an interesting post: What do I serve with Ratatouille? Five amazing answers.