Since Erin and puppy worked hard all day, I made them dinner!
Ratatouille for me and Erin…
And some lamb and rice for the puppy!
The Ratatouille is oh so good so I’ll share the recipe. Sorry I don’t have the recipe for puppy’s lamb and rice…
Ratatouille
5 tablespoons olive oil
2 onions, thinly sliced
½ stalk of celery
2 cloves garlic, thinly sliced
4 zucchini, sliced
1 green pepper, seeded and sliced
1 small eggplant, peeled, diced, and degorged*
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
4 tomatoes, coarsely chopped (or 1 can of tomatoes, cut/chopped)
1 teaspoon salt
¼ teaspoon pepper
½ teaspoon sugar
Heat oil in a flameproof pan and fry onions and celery until soft and golden/transparent. Add garlic, zucchini, and green pepper. Cover and cook over a fairly high heat for 5 minutes. Add eggplant, basil, tomatoes, salt, pepper, and sugar. Cover pan and continue cooking for 20-30 minutes, until vegetables are tender but not mushy, simmering gently over a low heat.
*To degorge eggplant means to sprinkle cut eggplant with salt and leave for 30 minutes – this makes the excess liquid ooze out. Drain/rinse the degorged eggplant before cooking. You can do the same with the zucchini.
*I also added some kale to this last batch. It was really tasty! Just be sure to wash the kale and remove the stems. Add it in at the same time as the zucchini, green pepper, and garlic to steam on top.
