The Poverty Kitchen

In our last post, we sautéd the sliced squash. Now it’s time to finish the ratatouille.

Add the eggplant into the sauté pan, ensuring there is adequate oil to simmer.
When the eggplant turns translucent, add in your tomato.
If you have ripe in-season tomatoes, use those. Chop and add.
If you don’t have in-season tomatoes, a good canned plum tomato given a rough chop will be just fine.
Add in 1 or more Bay leaves depending on if you like them – and their size.
You can add a pinch or shake of either Italian Herb Blend, or Herbes de Provençe if you’re being a purist.
Cover loosely if you have a lot of tomato liquid, simmer until the tomatoes are tender and it has that completed look. (see photos note how the sauce thickened)

I find the Bay leaf alone to be satisfying.
It’s your kitchen chef.
Just go easy on the spices, give it a stir, and taste again.
Before adding more spice, make certain the salting is correct. The tomatoes have a natural sodium content, so IF you’re adding the tomatoes, or tomatoes and eggplant – taste before you hammer it with salt.
Importantly, more salt will accent the spice flavors.
Go easy!
Taste. Adjust. Taste again.

You’ve made Ratatouille.