Ratatoille; fresh tomatoes – 11 October 2011

My colleague J brought to work some very cute, small but beautiful globe eggplants yesterday, and some fresh, crispy green peppers. I brought home two of the former and one of the latter, and D made one eggplant, a green pepper, and a can of tomato paste into a ratatoille.

We learned this dish from Alan Hooker’s Vegetarian Gourmet Cookery, but D did not actually look it up. I think one can of tomato paste would do for a large eggplant and two green peppers, for example. Also, the Hooker recipe calls for dried herbs, and of course D got herbs from the garden: thyme, oregano and marjoram.

He also cut up three cute little tomatoes from the 5 lb he got from Tomatero Farm on Saturday at the Grand Lake market. They were delicious, though one was less so than the others. Just thinking that that one was a better tomato than most people ever get to taste…

D brought up a bottle of Protocolo, 2009, a Spanish wine we have enjoyed for years. It costs about $7 – $8 at the Bowl – well worth that, for sure.

Here’s what’s left of the beautiful no-knead bread that D made on Monday:

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