Monday, June 14, 2010

Back with ratatouille

I have not posted anything since March. The last few months have been tough. Mrs Martian and I were affected by the recession like everyone else and it has been hard to focus on a blog. Well, things are better. Hopefully, I'll be able to write more often.

The topic this time is a ratatouille. It is summer and lots of fresh vegetables at our local Farmers' Market in Poway. It also reminds Mrs Martian and I of the wonderful time we had during our trip to Provence a few summers ago.

This is a simple dish with just the basic vegetables. I like it with a lot of color to it. Mrs Martian prefers it with a higher ratio of eggplants. This is so easy to prepare. You can eat it cold or hot. You can have it with some fresh bread as a main meal. Or you can have it as a side dish. Or you can mix it up with some pasta and cooked chicken. They are all wonderful. Here's the basics. Just improvise.


  • 3 zucchinis

  • 1 eggplant (or 2 if you are like Mrs Martian)

  • 1 green pepper

  • 1 red pepper

  • 1 yellow pepper

  • 4 ripe tomatoes

  • 1 large onion

  • 2 garlic cloves crushed

  • salt and pepper

  • 3 tablespoons of olive oil

  • 1 bay leaf

  • handful of fresh thyme

  • Step 1 - Dice the eggplants, the bell peppers, the tomatoes and the onions.

  • Step 2 - Remove the skin in strips and slice the zucchinis.

  • Step 3- Heat the oil to medium high. Add the onions. Cook until translucent ( 2-3 minutes).

  • Step 4 - Add the peppers and cook for 2-3 minutes while stirring.

  • Step 5 - Add the eggplants and cook for 2-3 minutes while stirring.

  • Step 6 - Add the zucchinis. Stir. Cover. Cook over low heat for 30 minutes. Stir 2 or 3 times.

  • Step 7 - Add the tomatoes, garlic, bay leaf and thyme. Add salt and pepper to taste. Cook on low heat for 15 minutes stirring occasionally.
Get a French baguette and dig in. Bon appetit!

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