Thursday, April 4, 2013
Ratatouille frangourou style
Here are the basic ingredients(can be varied at will):
Onions, chopped (one is enough unless you're making a lot for several people. Red or brown onions fine.)
Garlic--at least three cloves, crushed
Tomatoes (small Romas preferably)
Zucchini and/or squash
Capsicum(red, yellow, green, your choice)
Eggplant(aubergines)--best sliced and grilled first then set aside. Our eggplants don't need salting first as they are so fresh, but shop-bought ones need to be 'sweated' first by sprinkling slices with salt before grilling, then wiped to removed the bitter 'sweat' that comes off them.
Herbs: Basil, oregano, thyme, in any combination
Wine--white. I also use Tokay occasionally as its slight sweet taste enhances the tanginess somehow!
Chop the onions, fry in olive oil. Add one of the garlic cloves, stir. Add the zucchini/squash and the capsicum, then half the herbs, and a small splash wine, enough to give it a nice glaze. Stir, cook for two-three minutes. Add the tomatoes(cut in half), stir vigorously. add the rest of the garlic, stir.Add salt, pepper to taste. Chilli if you want to. In last minute or so, add the pre-grilled eggplant, then half the rest of herbs, then put into serving dish, sprinkle with remaining herbs, and serve!