This recipe comes from one of our legendary former staff members Claire. In Claire's words:
Ratatouille is one of my favourite things to make. It’s wonderful in late summer and early fall, when you can get great vegetables that haven’t travelled thousands of kilometres in the back of a truck, and it’s the perfect thing for a cold, winter evening (just use canned tomatoes). It’s vegan, gluten-free, flavourful, healthy, low-effort, infinitely scalable, and it freezes reasonably well. It works as a side dish, or as a main course, served over rice, quinoa, couscous, or just with a slice of really great bread. Add some cooked lentils if you want to up the protein content. I’ve adapted my recipe over the years, stealing bits and pieces of other people’s ideas. Here’s the most recent incarnation.
1 red onion
2-3 bell peppers (at least one red)
1 medium-to-large eggplant
2 medium zucchini
2-3 garlic cloves, sliced thin
1 large can good-quality tomatoes OR
5-6 nice plum tomatoes
Herbes de Provence
Fleur de Sel
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