I had some leftover rice (as usual O-o) and I needed to cook something quick and easy that would accompany it. For some reason that evening we arrived home pretty full, so I just cooked so that I could have something to carry for lunch the following day.
Initially I had wanted to stew some peas that I had in the fridge. As I began preparing the ingredients hubby convinced me otherwise. Since I had already peeled the carrots I had no option (well actually I had) but to use them. I don’t think ratatouille has carrots well to eat is your own.
Ingredients:
1 onion chopped
2 cloves of garlic chopped
3 tomatoes wedged
2 eggplants cubed
1 green bell pepper cubed
1 courgette/zucchini cubed
3 carrots thickly sliced
Rubbed basil leaves
Salt
Black pepper
Since I hadn’t thought through the recipe I just tossed all the other ingredients in. Well except the carrots.
- Add the rubbed basil leaves
Cover and let it cook down. Essentially none of the ingredients should turn into a pulp e.g the tomatoes but since my cooking was ill thought. The tomatoes sorta did.
See the tomato juice running wild… I like when my carrots are al dente so I added them last.
Cover for just 2 minutes or so and voila;
Of course we tasted some 🙂
Verdict:
 Delicious.
If I could do it all over again:
Definitely think. Add the slow cooking veggies first then the tomatoes last just to enhance it’s flavour.
I’d still add the carrots.