Sunday Night Dinner: Ratatouille

I can’t believe I’ve never made ratatouille before, especially after living with so many vegetarians last year (and this recipe is vegan)!  It’s seriously SO easy and SO delicious.  All you do is chop up a bunch of vegetables, throw them in a pot, and let them do their thing while you blog/do laundry/knit/Facebook.  Also, it’s the perfect meal for this time of year—a nice hot bowl of ratatouille, a crusty baguette, a warm blanket, and a book.  Sounds perfect 🙂

There’s also something comforting about this meal for me, which is weird because I’ve never had ratatouille before.  I have to say though that recently I’ve started to feel things kind of “click” here. Maybe I’ve just been in a good mood lately, but I’m finally feeling like I’m starting to establish myself the teensiest bit in Nice (but I don’t want to jinx it!).  I can get around without using a map, I’ve got friends to go out with, and I’m starting to think about the things I want to do when my parents come in December and Emily comes in March.  And the feeling all started this week with ratatouille, so I can tell this is going to become a comfort meal for me.

There’s not one “secret” ingredient this week, since I got all my vegetables at the market!

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Prep time: 15 minutes
Cook time: 35 minutes

Ingredients:
2 tbsp olive oil
1 medium onion
2 cloves garlic
1 small eggplant
2 zucchinis
2 tomatoes
1 large green bell pepper
2-3 tsp herbes de provence (OR 2-3 tsp Italian seasoning OR 1 tsp dried basil + 1/2 tsp dried oregano + 1/2 tsp dried thyme + 1/2 tsp dried rosemary)
Salt and pepper to taste

Instructions:
1. Quarter and thinly slice the onion; mince the garlic; cube the eggplant and zucchini– try to make the sizes of the cubes as uniform as possible; remove the seeds from the tomatoes and roughly chop; roughly chop the bell pepper.

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2. Heat the olive oil over medium heat in a large pot or Dutch oven.

3. Add the onions and garlic and cook, stirring often, until the onions are soft, about 6-7 minutes.
4. Add the eggplant and stir to coat with olive oil.
5. Add the zucchini and peppers, stir.

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6. Cover and cook about 10 minutes, stirring occasionally to keep vegetables from sticking.

7. Add the tomatoes, herbs, salt, and pepper.

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8. Cover and cook over low heat for about 20 minutes.  The eggplant should be tender but not too soft.
9. Serve hot.

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This recipe made 2 servings (but I went back for seconds both times!)  Also, make sure you have a nice crusty baguette for afterwards to soak up all the juices.  Bon Appetit!

French word of the day:
comprimé (KO-pree-may)- pill, tablet
Il prend un comprimé contre le mal de tête.
He takes a pill for his headache.

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