Ratatouille simplified

Ratatouille simplified

A typical summer dish when pepper, eggplant, zucchini and tomato are available in the garden. Traditionally all the vegetables should be fried in oil separately to the right degree of tenderness then combined and cooked with tomato. I modified this into a fast cooking version, more tasty and less oily.

1. Blanch and peel tomato, cut into thick slices and semi dry in fruit drier, this will intensify flavor and shorten the final cooking time needed to thicken the sauce. I produce a large batch of semi dry tomatoes and keep them in the freezer.

2. Cut eggplant into cubes and steam until soft, around 15-20 minutes. I found that steamed eggplant keeps it's white colour and hence more pleasant.

steamed eggplant and salted zucchini

3. Cut zucchini into cubes and season with salt for half an hour, to remove excess liquid.

4. Cut onion into cubes, mince garlic, brown slowly in oil, add zucchini and fresh thyme, cook until zucchini just turn soft.

5. Add green pepper, cut into cubes, cook until just turn soft.

6. Add semi dry tomato, cooked eggplant, more fresh thyme, season with salt, stir and cook until tomato mixed well with all ingredients.

This is a dish that could be prepared ahead of a meal, by cooking slightly under, the re-heating process will finish it properly, without being totally overcooked and mushy.