Ratatouille recipe (serves 8)
1 1/4 cup clarified butter or olive oil;
4 large tomatoes (plum tomatoes are best, but any kind will do);
2 lb aubergines, cut in 1 inch cubes;
2 large onions, sliced thinly;
3 peppers cut into 1 inch cubes;
4 courgettes, cut into 3/4 inch cubes;
9 garlic cloves;
1 cup chopped parsley;
20 basil leaves, cut in half;
Freshly ground black pepper and sea salt
Gathering the Ingredients
First try to spot the vegetables you need among the enormous weeds which obscure them.
Here are some examples of vegetables hiding among the weeds. Some may need a lot of pulling and tugging to come out. Aubergines do not give up without a struggle.
In a short while, if you do not allow the vegetables to outwit you, you will have a huge quantity of lovely produce in the baskets.
At this point it may be useful to ask a kind and helpful cooperative donkey to help you carry the produce to the kitchen. Rubí demonstrates this stage of the donkey-assisted ratatouille preparation:
This can be the most difficult stage of the entire ratatouille recipe and caution is needed. What may go wrong here is that rood and norty donkeys may attack the kind and helpful donkey, attempting to eat the basket, eat the ratatouille ingredients and destabilise the entire load, tipping it onto the ground. Typically, one may try to cause a diversion while the other eats the ratatouille ingredients. Morris and Aitana demonstrate the mugging of Rubí.
If this happens, the best thing to do is snatch the pannier baskets off the good and helpful donkey and run away quickly, pursued by rood and norty donkeys. Luckily, Aitana is a bit slow-witted and took too long to decide which vegetables to eat first; so the snatching of the basket was achieved without a struggle and with all the vegetables intact.
The rest of the procedure for this recipe is quite straightforward.
Blanch the tomatoes in boiling water for a minute. Remove them from the boiling water and transfer them to a bowl of cold water. When cold enough to handle, gently remove the skin. Chop the tomatoes and put them in a large pot with 1/3 cup of the oil with the parsley, basil and garlic. Cover the pot partially and simmer while stirring from time to time for about 30 minutes, until the tomatoes are well broken down.
While the tomatoes are simmering, sprinkle some sea salt on the eggplant cubes and put them in a colander in the kitchen sink. This step helps remove some of the moisture in the aubergines. Leave them in the colander while the tomatoes are simmering.
Soften the onions in 3 tbsp of the oil or fat for about 10 minutes with some sea salt still while the tomatoes are simmering.
Remove the onions with a slotted spoon, set aside and cook the peppers in the same manner with a little more oil or fat.
Remove the peppers with a slotted spoon, put them with the onions and repeat the process with the courgette, but only for 6 minutes this time.
Remove peppers and set aside with the other vegetables. Pat the aubergines dry and repeat the process, cooking them for about 7 minutes, again adding some oil or fat each time.
Once the tomato preparation has simmered on its own long enough, add the previously cooked vegetables, season generously with sea salt and black pepper, cover and simmer for about another hour, until all the vegetables are very soft.
Serve hot, warm or cold, with a bit of extra basil or chopped parsley on top, if desired.
I am reliably informed, by a witch in good standing who shops in Waitrose, that all of the above is quite unnecessary and ratatouille comes in a can. If you have a can opener you may wish to experiment with this method. (I don’t have a can opener but I will get one soon, in case the rood and norty unhelpful donkeys win next time.)
The above is a slightly modified version of the original ratatouille recipe found here: http://paleodietlifestyle.com/ratatouille-recipe/