Ratatouille

I watched the movie and was intrigued. But never did make any. But then I had this zucchini in the fridge and didn't have any ideas on what to do with it...Well, that's not true. I had wanted to make zucchini bread for K but was too lazy. I did have to use it up before it starts going bad, so I got some eggplant (on sale and should've gotten more) and mushrooms (also on sale!) to make ratatouille. It's always so exciting making something new. Exciting and scary since I gotta make sure that Hubby will actually eat it. And he did! He likes it. In fact, we all liked it. :)

We can't understand how it can be a meal though. It definitely needs some sort of protein with it. But that's probably cuz we love our meat so much. Although it did taste better the next day, so I can see why people would be able to eat it by itself the next day. :P


Ratatouille
(serves 4-6)

Ingredients:

• 1 large zucchini, chopped
• 1 large eggplant, chopped
• 1 large onion, chopped
• 1 lb mushrooms, chopped
• 1 796ml (28oz) can of diced tomatoes
• 3 garlic cloves, minced
• 1 tsp dried sage (or 1 Tbsp fresh)
• 1 tsp dried thyme (or 1 Tbsp fresh)
• 1 tsp sugar
• Salt & pepper, to taste
• 2 Tbsps extra virgin olive oil

Directions:

1. In a large pot or dutch oven, heat oil on medium high heat. Add in onions, garlic and mushrooms. Cook until garlic is fragrant and onions start to soften. 
2. Add in zucchini and eggplant. Season with salt, pepper, sage and thyme. Cook until eggplant starts turning colour. 
3. Stir in the can of tomatoes and sugar. Mix well. Bring to a boil and then lower heat to simmer for 30 minutes, covered. Season with more salt and pepper, if needed.
4. Serve alone or with a protein.