It's a pity that I have never been to Europe, so I don't know much about it. I didn't know about ratatouille until I saw the movie with the same name. That little mouse made this country dish so great, and finally it became a classic in top-class restaurants. That version's name is Confit byaldi, which I will make later. Today I am going to make a simple version. It's "simple" because I didn't manage to buy paprika, onions (mostly because they make me cry a lot, so I gave up eating them for a while), or carrots. The commonly used herbs are absent too. But it tasted quite good. I guess with the other missing ingredients it would taste even better. There are two ways to cook it: either you sauté all the veggies together, or you sauté the veggies separately, and make the rest into a thick puree, then bake the whole dish in the oven (seems to be the way in the movie Ratatouille). I used the simplest one, which I invented, haha.
Yields 2 servings
1 eggplant, diced
1 zucchini, diced
2 tomatoes, diced
1/2 tsp rosemary
1/2 tsp basil
1/4 tsp oregano
1 tsp salt
2 cloves of garlic, crushed
1 Tbsp olive oil
200 mL veggie broth (use veggie bouillon if you don't have the broth)
1. Heat the pan on medium. Sauté the herbs and oil, being careful not to burn them.
2. Add veggies, stir-fry for 2 to 3 mins.
3. Add the broth and stew for 10 mins.
Sichuanese native and Chengdu resident Annie blogs about her adventures in cooking vegetarian meals, adapting recipes from around the world. Recently she has translated some of her favorite posts into English for GoChengdoo readers to enjoy. The original, Chinese-language version of this post can be viewed here. Photo by Annie Chen.