In honor of Bastille Day, everyone should overthrow their government (even if it’s just for a day).
If you’re not up for that, try my Revolutionary Ratatouille (anthropomorphic rat not included):
- 3 Cloves Garlic
- 1 Big Onion
- 1 Can Diced Tomatoes
- 2 Fresh Diced Tomatoes
- 2 Cups Diced Eggplant
- 1 Big Finely Sliced Zucchini
- 1 Bag of New Potatoes
Crush the garlic cloves and dice the onion, then simmer them over medium-low heat in some olive oil.ï¿½ Stir continuously, lest the garlic turn brown.ï¿½ When the onions are soft, throw in the diced Eggplant (I find the thin Japanese Eggplants cook more evenly) and throw in all the tomatoes.ï¿½ Grind in some fresh pepper & sea salt for good measure.ï¿½ Stir everything together, then cover and simmer for about 10 minutes.ï¿½ This gives the eggplant time to soften up & absorb the flavor of the garlic/onion/tomato.
While it’s simmering, get slicing on that zucchini.ï¿½ It has to be sliced thinly and evenly; think semi-transparent slices.ï¿½ If it’s too thick, it will taste gross.ï¿½ Add the Zucchini when the eggplant/tomato has simmered long enough, and let it simmer for another 10 minutes.
Now’s a good time to boil some water for your potatoes.ï¿½ In this case, the spuds are the base of the dish (pasta also works, but it’s not as good).ï¿½ Potatoes are heartier and absorb more of the flavor of Ratatouille.ï¿½ Boil the potatoes for about 15 minutes- if you’re not sure of whether or not they’re ready, try to stick a fork in one (if the potato is soft, it’s ready to eat).ï¿½ Drain the water and quarter the potatoes with a fork or other pointy thing.
Before you ladle on the ratatouille, put some fresh herbs (like rosemary, basil, oregano, whatever you’ve got on hand) and let them sit for a minute in the stew- if you put them in earlier, their flavor gets lost.
Pour the Ratatouille on the potatoes, serve with a nice red wine, and get ready to depose the broccoli crown, chop some heads of lettuce, and let the cat out of the baguette.