@Margaret63 - I am glad you liked the movie - I love the various types of chefs - so true to life, or at least what we get on TV as 'typical' - - to answer your question, yes I use EGGPLANT Eggplant is a given - it's the basic, but I slice a few rounds with skin on, the rest is skinned and I also salt it first, let it sit for a while, dab dry with kitchen paper before browning off - also a red and white capsicum, cut up, sliced etc. a courgette, cut into cubes (I had 2 courgettes,) (and you can put a potato in it as well, but that's not traditional) 1 onion 4 garlic (toes) just mashed, with some whole bits 3 fresh tomatoes 1 can of Mutti crushed tomatoes even a few olives and raisins salt, small amount of sugar, pepper, soup cube (I use the Massel brand) I brown all the veggies off in a pan first, then put the lot in large clay pot and slow-steam in oven for at least 1 1/2 hrs. Pot on top of stove is o.k. too, just cook it slowly - lid on, of course. goes well with fish, chicken, any fried meat, really or just risotto even those tagliatelle noodles and crusty white bread and a red wine. I reckon if making lamb roast, ratatouille would go well as a side dish!
BTW Eggplant, with skin on and sliced lengthwise into what looks like slices of meat, also treated with the salt, then wiped off, dipped in flour, eggwash and breadcrumbs and fried make a really nice meat substitute.
I am roasting a large piece of blade steak right now, which when cooled off, is cut on my handy electric slicer into 1 1/2cm thick slices, portioned, wrapped in gladwrap and frozen, but some is eaten fresh tonight. Am hungry - have been dieting . . . Bon Appetit Tau
