Baby, it's cold outside

I'm not big on vegetables. As much as I admire the honourable and noble intentions that come with veganism, giving up meat is my worse nightmare. However, if I had to quell the carnivorous inclination and eat vegetarian grub, this thick provençale stew would do the trick.

Unfortunately, this recipe doesn't give you the lovely, layered confit byaldi casserole you see in the Pixar movie. Of course, that version is a sight to behold, but it involves  a) making a considerably more complex pipérade for the layers b) a mandoline slicer and c) a long time to bake in the oven. I like this chunky version, adapted from Molly Wizenberg's A Homemade Life (A biographer-lover and foodie essential) because the eggplant and zucchini are sauteed separately and have an even texture. Also, it's fast and easy, something to cook in less than half an hour. The resulting dish is perfect as a robust side or as a simple meal on its own. Preferably the latter, with a few rashes of bacon. Some things never change!

Grilled Ratatouille Niçoise

The thing about ratatouille is that although it tastes wonderful hot off the pan, the flavours meld wonderfully in the fridge to make an even better dish after 24 hours. Also, there's no need to worry about having all the herbs in this recipe. I've tried it with only dried basil and a little oregano and it still tasted good! This stew is good for the upcoming Christmas dinner; and a reminder to eat healthy in the midst of honey baked hams and artery-clogging stuffed turkeys.

Ingredients

1 medium eggplant

1 large zucchini

1 medium yellow onion

1 large red/yellow bell pepper

3 medium tomatoes (preferably Roma)

1 teaspoon of tomato puree

5 cloves of garlic 

1 bay leaf

3 sprigs fresh thyme

5 - 6 basil leaves

1. Prepare all your vegetables Slice your eggplant and zucchini into 1/2 inch rounds and slice the onion. Core, seed and chop the bell pepper and the tomatoes. Slice four cloves of garlic.

2. Warm a good lug of olive oil at medium heat, over a large skillet. Arrange zucchini slices in the pan and cook for four minutes on each side, or until they are turning tender.

3. Remove zucchini from pan and then sauté the eggplant quickly in the skillet. Be careful to not overcook the eggplant; the texture will be rather stringy and unpleasant after 5 minutes.

4. Remove the eggplant. If there is no more olive oil, add a couple more tablespoons to the skillet and cook the sliced onions till browned.

5. Add the bell pepper and slices of garlic. For a more intense flavour, smash the last clove of garlic and let it simmer at the base of the pan. Cook for about 5 minutes.

6. Lastly, add the tomatoes, tomato puree and all the herbs. Reduce to low heat and simmer for another 5 minutes.

7. Add zucchini and eggplant to the stew. Add salt and pepper to taste. 

8. Cook and stir for about 10 minutes, till the entire pan of vegetables is nicely browned and tender.

9. Remove bay leaf before serving!

Serves 4 - 5