Ratatouille

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I made my first ratatouille of the season today. I don't really have a recipe, I just use all the standard stuff in whatever amounts are available and seem right. My major deviation from the standard is adding a can of well-drained anchovies to the mix.

I have all the ingredients planted in my garden but it is too early here for anything but courgettes.

We'll have it tonight with sausages, baguette and dry red wine.

That looks delicious Alan!

I recently made some and decided to roast most of the vegetables before adding them. Roasting gave it a nice flavor. I was able to freeze some so I can enjoy it later.

Thanks, Patti. I brown the eggplant and courgette in a little olive oil, and sweat the onion and pepper in OO for the same reason, I think it adds to the flavor. Also, after draining the anchovies I add a little fresh OO and make them into a thick paste before assembling the individual parts. Great minds think alike, eh?

The question of true importance with regard to ratatouille is not its ingredients. Not even the method of cooking. But whether it would make restaurant critic Anton Ego sigh with joy and recall the happier days of his childhood.

Best
Rogov

Looks delicious. What type of sausage do you serve with it?

Drew

Drew - almost anything will do. Usually it's what's in the freezer. Brats, hot Italian, sage & pepper, whatever. They all seems to work pretty well. Haven't tried andouille or chorizo yet but suspect they would work too.

Looks great, Alan. I really like the anchovy idea - I don't make this sort of thing often but they'll definitely go in the next time I do.