Ratatoille; bruschetta with cannellini beans – 26 June 2015

main150626[eta: Yikes, WP says this is the 1200th post in this blog! When I fill in more from this spring it will be farther than that numerically, but for now, it’s a bit of a landmark :)]

Well, used up the rest of the eggplant, and the rest of the green pepper in the fridge, and all ten of the frozen teaspoons of tomato paste in the freezer. And some basil, which D is freaked out about b/c it is doing so well 😉  This is a recipe from Alan Hooker in Vegetarian Gourmet Cookery, which was given to us by D’s folks in the early 70s. It’s a great cookbook, though the extensive use of bouillon cubes seems outdated. [There seems to be a new edition of the book in 1996 that may be worth checking out]. One can use them or substitute at will. This recipe uses dried herbs, but I just used fresh ones b/c all these are growing in our garden. It turned out really well!

setting150626I used at least 1/3 of a nice fat eggplant left over from the eggplant sandwich dinner, cut into 3/4″ or so chunks, and about 3/4 of a green pepper left over from the barley salad, cut into thick strips. I halved the strips (cut them shorter) so there would be more pieces to go around. I sliced one nice garlic clove, and started it cooking in 4 tsp olive oil (this is about 1/3 recipe – would be 4 Tbsp or 1/4 cup), then added all the other ingredients: the eggplant and green pepper, a few extensive sprigs of thyme leaves and a couple stems of marjoram leaves, all uncut, and perhaps 15 basil leaves, cut coarsely. And also the ten tsp tomato paste, of which I amazingly had exactly enough. I forgot the shallot/onion/scallion ingredient, Oops. And also the 1/3 pinch of rosemary 🙂 appetizer150626But it was really quite good. D added 1/3 tsp of salt and some grinds of pepper, and cooked fifteen or 20 minutes, covered at least at the end. I cooked up some millet – 2 cups water and 1 cup millet (actually more like 1 1/8 cups millet and water scaled up) 1/4 tsp salt and a Tbsp unsalted butter. D thought more salt would be good, but with the ratatoille it really was perfect, IMO.

wine150626D warmed up some cannellini beans in the pan he cooked the padron peppers in for lunch, and served them over toasted Morell’s Country Batard slices (he says he’s pretty sure he just warmed the bread up by putting it atop the beans in the little frying pan), and they were terrific. He let some parts get a bit crispy, which I gather was biaxident, but it worked perfectly. We had the bruschetta sort of as an appetizer while the ratatoille and millet finished cooking.

Friday wine, of course: Cantina Zaccagnini Montepulciano d’Abruzzo (2011) was terrific with this meal.


Woa – way to use up leftovers! lunchmain150626Romaine with the garbanzo curry from Vik’s (made into a dressing with oil and I think some vinegar) made an exceptionally interesting salad. We had some bread, thin (planed) slices of Cheese Board gruyere, and cherry tomatoes from our Sweet 100 plants! A most delicious lunch. D included treats, too: strawberries, the last from yesterday’s farmers’ market, and cookies from R from yesterday. What a great day for food! (as well as Supreme Court decisions – it’s been a great week all around for those…)

This entry was posted in Beans, Eggplant, Lunch, Meatless, Vegetarian and tagged , , , , , , , , , , , , , , , . Bookmark the permalink.

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