Observing the colour of water and a Ratatouille recipe.

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I had never heard of Ratatouille, until I bought my Michelle Bridges cook book.  It took me three weeks to get around to making the dish as I never liked cooked tomatoes but I now try to serve them regularly as they are recommended as men's health food and I am keen to do the best I can give Reg the best of health through his food.
This year I have planted 10 tomato bushes so i can use my own fresh tomatoes to cook, that way I will not have any added salt I cannot avoid getting when I buy the tinned variety.

Being an eclectic cook, I would be prepared to use any vegetables I think would suit, and not follow directions strictly.  I used two onions and two garlic cloves, sautéed in one teaspoon extra virgin olive oil, in non-stick pan.

Then, I sautéed, the diced eggplant, for 5 minutes.

I added the remaining chopped vegetables, celery, red capsicum, parsley, zucchini and a 400 gram tin of low salt, no added sugar or fat, chopped tomatoes  and I rinsed the can out with 1/4 cup of water and added that to the mixture. 

Bring this to the simmer, turned it down low and allow to gently simmer for an hour, stirred and served a quarter of the stewed vegetable mixture with its juices, in bowls and served with garlic rubbed toast.

It was unbelievably filling and tasty.  I would prefer it as a side dish as I found the after taste strong.  It would have been perfect with a glass of red wine to wash it down but I am not drinking alcohol now.    It was an easy, one pan dish to cook.

Reg appeared to enjoy it.



From Wikipedia:-
Ratatouille (pronounced /ˌrætəˈtuːiː, ˌrætəˈtwiː/, (rat-a-too-ee); French: [ʁatatuj]) is a traditional French Provencal stewed vegetable dish. The full name of the dish is ratatouille niçoise.

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