We were all terribly sick at home - the baby, the husband and myself. It was really scary as I thought of all this flu news and took the baby to the ER twice a week! Thankfully, it was just what they call "common cold" and which turns out to be neither common nor cold, but a sickness caused by more than 100 viruses, can you believe that? Well, our virus was not only cruel but also very resistant to any over the counter pills. Anyway, we got out of this at last!
When the spring comes I always feel an urge to go back to the sea where I've spent so many happy hours, days and years. It is my big love and I miss it badly. It is curious how things haven't changed over the years and Provence has never left my heart. I can smell the lavender even now, sitting in my living room at the other end of the world. The sun rays touch gently my skin, the grapes melt in my mouth and the brightly patterned dresses of the women run in front of my eyes... And I love it, this land of fairy tales, princes and princesses, elves and gods of old. I still hope one day my feet will take me to my own house there.
So, I've been quite nostalgic lately and my craving for the sea and Provence led me (no wonder!) to a good portion of Ratatouille! Here is a recipe I make which is slightly different from the original and is closer to my personal taste without being too far from the real stuff:
1 kg tomatoes
1 average to big eggplant
2-3 average zucchini
3-4 bell pepper (I prefer 2 green and 1 red)
2 big onion heads
3-4 cloves garlic
herbs - I use thyme and parsley, or parsley only, or thyme only, and don't use basil
olive oil
salt, pepper
Grate the tomatoes. Originally you should peel them but I don't do that. I simply buy well riped tomatoes and grate them with regular grater. Chop the onion and garlic. Clean the bell pepper, cut into small pieces (bite size). In a big pot with thick bottom, put the olive oil, onions and chopped garlic. Add the bell pepper. Cover to keep in the moisture and stew, don't fry! Cook for 20 minutes, stir regularly, and add olive oil as necessary to prevent singing. Add the tomatoes and the herbs. Stir well and cook more. The mixture should thicken before you proceed. Cut the eggplant into circles. Cut the zucchini same way. Originally you should not peel them but I don't like it this way and I peel both the eggplant and the zucchini. Add them to the pot. Cook until they are soft and ready. Enjoy! Or check the highly original recipe and preparation given on this website which is at my links section: http://www.beyond.fr/food/ratatouille.html
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