Monday, January 28, 2008


ratatouille with spaghetti and meatballs

Jihan licking her fingers..yumm..yummy..

i made Ratatouille with spaghetti and potato meatballs for dinner last Jihan simply love the dish sooo much...!!! and to my surprise, she ate everything in the Ratatouille...

i took this recipe from Flavours magazine and came out with my own version....

1 long purple eggplant and salt for sprinkling

3 tbsp olive oil

1 zucchini, cut into cubes

1 onion, cubed

1 red capsicum, seeded and cubed

1 green capsicum, seeded and cubed

2 garlic, chopped

4 tomatoes, cubed

3 tbsp tomato puree or to taste

1/2 tbsp rosemary

1/2 tbsp thyme

brown sugar to taste

ground blackpepper and salt to taste

**you can add sun-dried tomatoes and olives if you like....

  • split the eggplant lengthwise, sprinkle some salt to draw out the bitterness. leave for 30 min, then drain and cut into cubes
  • heat oil in pan. add the eggplant and cook until lightly browned. remove and set aside
  • cook the zucchini the same way.
  • in the same pan, cook the onion until translucent (add more oil if necessary)
  • add the capsicum and cook until tender
  • add the garlic, eggplant, zucchini, tomato and tomato puree. cook for 1 min
  • then add the rosemary and thyme
  • simmer over low heat for 1 hour ( i can't wait this long because we were hungry already. so i simmered for about 30 min)
  • season with salt, pepper and sugar
  • remove from heat, allow to cool and refrigerate if not using immediately. the taste will develop overnight

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