My Family Recipe 7: Ratatouille-style
After a series of meals out and quick dinners, my body is craving vegetables. However, it's still hot, and I don't want to stand in the kitchen for too long... This is a menu where any vegetable can be chopped and simmered to make a delicious meal.
How to make my family's Ratatouille-style dish
Chop an appropriate amount of vegetables from the fridge (this time I used onion, carrot, bell pepper, eggplant, daikon radish, soybeans, chickpeas, and kidney beans) and a few slices of bacon into about 1cm cubes.
Heat olive oil in a heavy-bottomed pot and sauté the vegetables in order, starting with those that take longer to cook. Stir with a wooden spatula to avoid burning.
Add one can of diced tomatoes, an appropriate amount of bouillon cubes, and a bay leaf, then bring to a boil. Cover and simmer over low heat.
Once the ingredients are tender, season with salt and pepper to taste, and it's ready. Sprinkle with grated cheese if you like. It's also delicious served with rice.
As for the vegetables to include, I often use onion, carrot, bell pepper, and eggplant. Zucchini, pumpkin, and mushrooms also work well.
Arrangement ideas
Leftover ratatouille can be used as a sauce for cold pasta, or placed on top of boiled potatoes or white sauce (or frozen cream croquettes if you're feeling lazy), topped with cheese, and baked for a vegetable-packed lasagna-style dish. Give it a try.
Also, when my children were small, I would omit the bacon and season only with salt to make a baby or toddler food that allowed them to eat plenty of various vegetables.
It is very convenient to freeze in small portions.