A Ratatouillerrific Day

After a not-so-fun vacation, I arrived home to a messy apartment and cat poo on the floor today. Cry! But those tears soon turned to tears of joy when I found out I had gotten a much-coveted job for the summer! I decided it was time for some celebration cooking. When I was in Toronto on the weekend, I had some delicious ratatouille at Le Commensal Restaurant, so I decided to put my own spin on an old favourite of mine.

Katie's Razzle-Dazzle Ratatouille

A traditional ratatouille sticks to veggies only, but I suggest throwing in some chickpeas for added protein and calories.

1 very large onion
3-4 cloves of garlic
1 eggplant
2 zucchinni
2 peppers (red or green)
mushrooms
1 large can of tomatoes (I used whole roasted ones)

Season to your liking with:

basil
oregano
rosemary
Bragg's
paprika
lemon juice
salt
pepper

Sautee the onion and garlic, then add the rest of the veggies and keep cooking. Add the tomatoes and seasonings next. I also added some water with a cube of vegetable stock for more flavour. Simmer uncovered to let it thicken, around 30 minutes. Voila! A tasty dinner with lots of leftovers for the freezer.