Ratatoille

Tangy. Chunky. Light. Satisfying.

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Food painting artwork

30 x 30cm acrylic on canvas. A French dish calls for a bit of a fleur de lis flourish and elegantly simple whitewashed shabby chic to show off the fresh vegetables, don't you think?

By the way, all the food painting artwork is available to own in the Official Art Store.

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The meatless meals recipe

Another bastardised staple, this time of French origin. Ratatoille is a bugger to spell but well easy to cook.

oil for sauting

1/2 onion, chopped into chunks

3 tomatoes, roughly chopped

3/4 (about 15cm) zucchini, chopped

1/2 eggplant (150g), cubed

1/2 cup, or more if you like, cooked kidney beans

3 tablespoons wine or balsamic vinegar

3 tablespoons water

1 teaspoon seeded mustard

1/2 teaspoon salt

lots and lots of cracked black pepper to taste

optional 1/2 teaspoon honey per serve if you find the vinegar flavour too strong

The veges work best when chopped into large bite size chunks.

Heat the oil and saute the onion.

When the onion is softened, add everything else.

Cook slowly for 20 minutes or more at a simmer or less. Make sure the eggplant is nice and soft before serving.

Goes well with cous cous or pasta or mashed potato.

Looks like a lot but it's actually quite light and serves just 2.

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More vegetarian cookbook goodies

Need help with conversions? Download this handy dandy pdf of cooking conversion charts for every cooking measuring system I could find. It should make your life easier.

Want to check out more vegetarian dinner recipes? They're all in the Table of Contents.

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