Back in June, after having had some ratatouille at Cafe Provencal, I mentioned wanting to make my own. It's taken me a little while to get around to it, but I finally did. Okay, my husband is actually the one who got around to it. . . . Technicalities. I did help . . . even if he'd say that I helped much in the same way that Remy helped Linguini in the movie Ratatouille . . . by pulling his hair.I had envisioned making a layered ratatouille, much like Julia Child would have, but that takes a lot more time - and pans. Instead, Matt opted to try this next recipe that takes less time and can be made in one pan, care of the "Cooking for Engineers" website (he loves how intuitively they lay out their recipes). I'd still like to try the layered version of ratatouille some day, but this "cheating" version is pretty great for when you don't have as much time to devote to the preparation of a meal.
RatatouilleRecipe
Beware: this recipe calls for A LOT of garlic. For me, that's a selling point, but, depending on your tastes, you may want to use less.
Also, as I've mentioned, I don't like skin on my peppers, so we used the same method I've talked about here before to remove the skin from the peppers. I also don't like skin on my eggplant, so we took a vegetable peeler to that. Of course, you don't have to, but I would recommend it. I would also recommend having some yummy, crusty bread on hand to serve with it.
This makes the perfect main or side dish, and it's great as a leftover because the flavors meld together even better given a little more time.
Got any favorite vegetarian or vegan recipes?? Please share!
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