Awhile ago after a particularly bountiful trip to the farmer’s market, I had some zucchini and eggplant that I needed to use. My parents used to make ratatouille when we were growing up, and it was one of my favorite dishes, mainly because I got to use parmigiana to excess on top of the dish. Luckily, I’ve matured a lot since then and rarely go overboard with cheese usage.
I made this a few weeks ago after Jay and I spent many hours on a kayaking excursion that left me wondering why I’d agreed to go, if my arm muscles would ever work again, and whether or not Jay would leave me for being supremely unathletic. We were tired and cold and wanted something cozy and comforting but healthy, and this is what we came up with!
I’m happy to report that my arms are still doing well at typing sarcastic things and Jay hasn’t wised up yet. I still have no clue why I agreed to go.
If this is missing, you know, most of the standard ratatouille ingredients, apologies. It has some vegetables and tomatoes, and I like it this way.
- 1 medium eggplant
- 1 medium zucchini
- 1/2 onion
- 3 cloves garlic
- 1 sprig or 1/2 teaspoon rosemary
- 1 cup diced tomatoes in their juices
- 1/2 cup white wine
- chicken stock
- crushed red pepper
- rice, bread, or pasta, for serving
- capers, for serving
- parmesan, for serving