Ever since I got poisoned by my own undercooked veal (more on that later) a little more than a month ago, I’ve not had a craving for red meats, so all my meals have been loaded with vegetables. It’s no surprise that one day I rummaged through my fridge and decided to chop all the vegetables up to cook ratatouille. It was the simplest method I could think of to cook everything at one go.
I took forever to wash and chop the vegetables up but I guess that’s what makes cooking so therapeutic; the scraping, chopping and stirring. So I’m not complaining about the prep work just that heads up, it takes quite long.
The other fuss about this dish is that you have to prepare the eggplants separately but that’s not such a big deal. Try this dish if you ever find yourself with loads of vegetables and at a loss as to how to deal with the veggie overload.
2 medium eggplants, diced
2 medium squash, diced
2 medium yellow onions, diced
8 button mushrooms, sliced
2 medium carrots, cubed
6 basil leaves, chopped
1 can of diced tomatoes
1. Sprinkle 1/4 tsp of salt over the eggplant and drain in a colander for 20 minutes.
2. After 20 minutes, pat dry the eggplant.
3. Heat olive oil in pan and fry the eggplant until golden brown.
4. Remove eggplant from the pan.
5. In the same pan, heat olive oil.
6. Fry onions and garlic until translucent.
7. Add in chopped up basil leaves.
8. Add in carrots and fry until cooked.
9. Add in mushrooms and fry until cooked.
10. Add in squash and fry until cooked.
11. Add in eggplant.
12. Add in canned tomatoes and simmer for 10-15 minutes.