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This ratatouille can come to your rescue when you want to rustle up WE love one-dish meals, more so when they can be cooked without hassle and guarantee adequate nourishment. Our friends have a different view on this subject. They have told us many a time that we are partial to these recipes because of congenital lethargy and incurable tendency to mix and match to utilise whatever is left over in the fridge. Who are we, dear readers, to quarrel with our genes, and pray tell us what is wrong with not wasting leftovers in this day and age of spiralling prices?
Recently, we were entertaining some carnivorous guests when a shudha shakahari dropped in unannounced. The challenge was to rustle up something in a hurry that didn’t look ordinary. This is where the forgotten baked ratatouille came to our rescue. All it takes is a m`E9lange of colourful vegetables, a handful of pasta, some cheese and an oven. On the face of it, it looks a bit bland like the ‘biryani in chilman’ but lift the veil and the veggies literally burst out in a refreshingly different tempting manner. Ratatouille originally
is a Provencal dish from Nice and immensely popular all over South
East France. The word derives from the French touiller meaning to stir
or toss the food. It started as a stew made with onions, courgettes,
aubergines, sweet peppers and tomatoes simmered in olive oil with
herbs. It is served with saut`E9ed chicken and braised fish or small
cuts of meats and omelette. We dispensed with the original recipe but
remained loyal to the spirit — stirring the desi vegetables
available at home and paired with cannelloni (macaroni is fine) and
topped it with grated processed low fat cheese. You are welcome to
make it your own signature delicacy.
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Ingredients