a la Jacques Pépin. I love his recipe, but I usually change it around a bit. Today I had to change it because the market I went to this afternoon did not have eggplant. Eggplant is definitely a summer item, but I saw a few at Whole Foods the other day… so I was hoping.
I managed to scrounge up a small yellow squash and a small zucchini. I had half a yellow squash and half a zucchini at home, so I figured I would have enough veg to make up the meal. I didn’t have any trouble finding a cubanelle pepper. I had onion, garlic, tomatoes, parsley, penne pasta and parmesan cheese at home already. So, this meal cost me $1.50 out of pocket today 🙂 Not bad!!
After spending a lot of time in the kitchen this afternoon, I really wanted to crank this meal out rather quickly, so I did not take photographs. I chopped everything. For the record – I cannot say that my ratatouille is traditional, but I love my spin on it. I still think of it as a French vegetable stew. When I was in the hospital, I wanted this meal. I am surprised it took me this long to make it – I guess that I think of it as a summer dish.
Doesn’t it just look like an amazing vegetable stew from Provence??
Tonight I served it over a bit of penne pasta, and garnished it with fresh parsley and parmesan cheese:
I ate every bite of my stew, and left a few pieces of pasta on my plate. It was a divine dinner. I just loved all of the vegetables – for the second time today everything tasted so fresh and beautiful. This meal is definitely going back on our semi-regular menu.
Ok. I promise, I am done in the kitchen tonight. I am also slightly exhausted. 🙂