from 14 september 2003
blue vol II, 96
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Captain Kweer's Patented Ratatouille:

These amounts will feed two hungry p00fs (and possibly str8s) as a meal in itself, or four as a vegetable serving.

You need:

Olive oil (a good splash)
Garlic (as much as you like - two or three cloves here)
Onion (1 large, or two medium)
Sweet Peppers (Bell Peppers) (2 - I prefer red because they are sweeter, but yellow and green add colour to the dish)
Aubergine (1 medium)
Courgettes (2)
Tomatoes (I cheat by using 2 tins of canned tomatoes which provide exactly the right consistency, but you can also use plum tomatoes - score them, plunge them in hot water then cold water to skin them, and chop them roughly - - what Twat-face Oliver would call 'rustic')
Tomato Puree (as much as you want)
Basil (I prefer fresh, finely chopped, but dried is what I normally use - a healthy pinch or a decent handful)
Parsley (as basil)
Bay leaves (2 or 3)
Pinch of cayenne pepper
Pinch of paprika
Pinch of salt
Pinch of pepper

 

Sautee the garlic and onion in the olive oil in a over-proof dish until the onion starts to go translucent, then add the roughly chopped peppers. When softened add roughly chopped aubergine and courgettes, warm through then add tomatoes, herbs and spices, and season to taste (I've always wanted to use that phrase!).

Mix thoroughly. Now, I was originally taught to pop it in the oven on a low heat for a couple of hours, but recently I have simmered on a very low heat for as long as I have - but it should be at least 1 hour. Either way, stir occassionally.

I like to serve it with really crusty "french" bread, or with olive oil and garlic crustini. It also goes well with a nice slab of medium-cooked cow and roast potatoes or sauteed bacon, thyme and garlic potatoes.

–  David Waldock




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