Our most delicious Ratatouille

primal chicken ratatouilleTo be honest I always thought I did not, absolutely did not like ratatouille.  I have vague recollections of eating it as a kid and thinking ‘yuk gross yuk’.  Who knows why, just too vege tasting??!! We started making a version of this recipe a few weeks ago to add to Mike’s work lunches.  Cooking them in this way made the vegetables much nicer when he reheated each lunch meal in the microwave at work.  Much nicer than reheated boiled brocolli.

Two or three weeks ago I thought I’d give it a try after seeing a grilled vege salad in a magazine that had balsamic syrup drizzled on top. I am not sure if balsamic is primal or not, I guess I should really look it up but it is only a little drizzle.  Anyhoo, I had some leftover garlic butter and threw this in at the end and wow, it was good.  So good, that I even had some with my dinner, and so good that the girls enjoyed it as well.  Awesome! So many vegetables in one dish.  And we have since discovered that it gets better left overnight in the fridge. 

I have to say that is one thing that has changed significantly since becoming primal, our intake of vegetables has vastly increased.  Prior to eating paleo we mostly ate brocolli, cauliflower, carrots, potatoes and sweet potato and in summer, lettuce, cucumber and tomato. Now we are eating corgettes, eggplant, beetroot, fennel, kale, chard, leeks, avocado and the list goes on. And we’re really enjoying it.

Tomato, courgette and eggplant ratatouille
Serves 8
A super lovely blend of tomatoes, courgettes, eggplant, onion and peppers in a rich balsamic and garlic sauce. You could use almost any combination of these vegetables and it would be just as lovely. We tend to use whatever is in the fridge. Please bear in mind it needs a good hour to stew away.
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Cook Time
1 hr
Cook Time
1 hr
Ingredients
  1. 1 large yellow courgette
  2. 1 large green courgette
  3. 1 aubergine (eggplant)
  4. 1 red pepper (capsicum)
  5. 1 yellow pepper (capsicum)
  6. 1 orange pepper (capsicum)
  7. 1 red onion
  8. 1 tin tomatoes or 2-3 fresh tomatoes
  9. 1-2 tbsp garlic butter (mix 1 clove garlic into 3-4 tbsp of softened butter)
  10. drizzle of balsamic syrup
  11. 2-3 tbsp fat/lard
  12. salt and pepper to taste
Instructions
  1. Chop all the vegetables into 2-3 cm (small) chunks.
  2. On lowest setting heat fat/lard in a very large fry pan (it needs a lid) or heavy bottomed pot (saucepan).
  3. Put all vegetables into pan and swish about to cover in the fat.
  4. Put lid on and check every 15 minutes or so to make sure vege's aren't sticking to the bottom. On the lowest heat it should almost steam the vegetables.
  5. Slowly the vegetables should start to soften and mix together, the juices will form the sauce.
  6. After about 30 minutes, lift the lid and lightly drizzle over the balsamic syrup.
  7. Put lid back on and stir again in 15 minutes.
  8. When vegetables are all soft and delicious (still holding their shape but very soft) take off the heat and add the garlic butter. Stir together. Now dish up and eat!
The Primal Chicken http://www.primalchicken.co.uk/

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