I decided to make a sort of distillation of ratatouille. An intense concentration of the flavors and textures, which uses wintery ingredients to produce a memory of summer. Obviously, I don’t have fresh tomatoes and peppers from the garden. I have a can of tomatoes and a jar of roasted reds- So I sofritoed it. In this way, you can still get a fix of warmth and sunshine to get you through the chilly months. I combined all the signature ratatouille ingredients – zucchini, tomato, red pepper and herbs – and I cooked them and cooked them until they were meltingly delicious and very very flavorful – almost like a chutney. I have to admit that I don’t really like mushy eggplant. I only like eggplant if it’s sliced thin and crisped up. Even in the summertime, when I make ratatouille – even if I get the eggplant right out of my garden – I don’t cook it with everything else. I slice it thin, bread it, and bake it in olive oil till it’s nice and crispy. And then it goes perfectly with the ratatouille!
So that’s the story about that. We ate it with slices of bread I’d baked with my OOTO spice mix (more about that later!) and some grated mozzarella. Malcolm made little sandwiches with eggplant on the outside and ratatouille and cheese on the inside. And we had a salad, of course! Baby spinach, baby arugula and some grape tomatoes.