How to make Ratatouille as good as the tinned version recipe.
The tin of Ratatouille is a regular office lunch, its contents heated in the microwave and poured over a couple of pieces of toast. Yes then I'm happy to continue with wurk that afternoon. It's not all Porsche, posh nosh, pins and Pino I say. Nose to the grindstone I have you. Slog, for office boy hands there is.
Anyway having grown the aubergine in the picture, it was time to make Ratatouille, and it is a combine dish, in a little olive oil soften the onion and pepper and add the aubergine, skin removed and some seeds removed, add the garlic, crushed. Mix for a bit. Then add a few tablespoons of balsamic vinegar and allow to reduce. Take the skins of the tomatoes (if you don't know how - cut a cross in the bottom of the tom, pour boiling water over and leave for a few minutes, if the tom is quite hard drain and pour boiling water over again and leave for a few mins, the skin will peel off) Chop toms and add. Add small sliced courgettes and a tin of chopped tomatoes, then herbs, basil, rosemary and thyme, as above. Season. Add a little water, bubble away and simmer until all is softened.
Okay so the recipe doesn't have any enhancements or preservatives, But if you make this recipe you will make great ratatouille and it will taste just as good as it does from a tin and that's good.