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THE ENTERTAINING ISSUE - November December Issue 2018

The Sunday Project: Ratatouille

with Ellen Kelly

Ratatouille is one of those iconic Mediterranean dishes perfectly suited to the late summer, early fall. Eggplants, tomatoes, peppers, onions and summer squash are in their glory now and begging to be introduced to each other. Ratatouille is a changeling – delicious hot or cold; served alone or as a side dish; inside an omelet or morphed into an exquisite vegetable soup or pasta sauce.

It can be made incrementally, as I’ve done here, or you can oven roast all the vegetables (including the onions) for optimal umami-ness and combine and season them before serving. I usually use good quality canned tomatoes (a must-have pantry item), but fresh plum tomatoes are fine as long as they’re in season and taste wonderful. Fresh basil, or any favourite herb or herbs, adds the finishing touch. Remember to always add fresh herbs at the end of the cooking so as to retain their flavour. Ratatouille freezes very well and it’s always worth making more than you will eat at one sitting. A bit of crumbled chevre or feta gilds the lily and adds protein – or without, and the dish is vegan and gluten-free. It doesn’t get more versatile than that!

Read the Sunday Project in the digital issue of City Palate.