When it comes to food, I like to keep things simple, but with lots of flavour. Over the past year, my eating habits have changed, such that I’ve become almost-vegan. I say almost, because I still eat farm fresh eggs…and the occasional bit of dairy when I treat myself to some chocolate. With my upcoming move, I haven’t been taking the time to cook elaborate meals. When my father came to visit a few weeks ago, I took advantage of the fact that I had someone else to cook for, and made a few of my favourites. Here is my recipe for a very simple Ratatouille. I am quite happy that it was made exclusively with local organic veggies — even the parsley was picked from my slightly-pathetic herb garden. I served it for dinner with quinoa, and the next morning I used some of the leftovers in an omelette. I was able to stretch it to yet another dinner for two, this time served with arugula and avocado. I don’t have any photos of the fully-plated meal, but here is how it looked in the pot – fresh & delicious!
1 red onion
1-2 cloves garlic, minced
1 red pepper
1 summer squash
1 large eggplant
1-2 handfuls of fresh parsley and/or cilantro, chopped
salt & pepper
Large dice all the veggies (about 1cm square), but keep them separate. Start by heating some grapeseed oil in a large pot (I love using my Le Creuset pot for meals like this). Add the onion, red pepper and garlic. Saute over medium-ish heat (you don’t want to brown/burn the veggies). After a few minutes, add the mushrooms. Allow the mushrooms to cook down a bit, then add the zucchini and summer squash. A few minutes later, add the eggplant. Give everything a good stir & continue to cook, stirring occasionally. You want the veggies to soften, but not get too mushy. Once everything is almost done, add the tomatoes and chopped parsley/cilantro. Season with salt and pepper.