I had never heard of Ratatouille, until a month ago when I bought my Michelle Bridges cookbook. 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. I am keen to do the best I can in giving Reg healthy food.
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 the 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. I rinsed the can out with 1/4 cup of water and added that to the mixture. I brought it to the simmer, turned it down low and left it 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.
Age pride is pride in every age, devoid of ageism. 🖌 The creator is Gray Nomad travel writer. As artist Ryn Shell, she's spent decades painting and staging art exhibitions around Australia. She is a former Artist in School Program and current 'Artist in Residence,' in assisted living aged care.
Ryn, above, enjoying the gray (gray with an a for active) nomad life at age 64.
Gray Nomad Reg Shell walking 12,000 steps a day beside the Balone River, at age 70.
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