I got home this morning, just in time for Thanksgiving. There was unopened mail piled up on the dining table, dishes piled up in the sink. There was hair all over the bathroom floor. And the piano was dusty… But the girls and Peter were all happy and healthy. That was all it mattered. I can’t believe I actually was able to cook today. What a joy! It was a simple dish, but it’s Angela’s favorite: ratatouille.
2 large eggplants (cubed)
2 large tomatoes (diced)
2 medium onions (chopped)
1 red sweet pepper (diced)
1 to 3 tablespoons olive oil
1 teaspoon salt (optional)
1 teaspoon sugar
4 cloves garlic (minced)
1/3 cup Tomato Basil Marinara Sauce
1 tablespoon apple cider vinegar
a dash of each ground cumin, paprika, coriander, oregano
Put the cubed eggplant in a microwave-safe container and cover with a lid. Microwave it for 12 minutes or until soft throughout.
Sauté onion and garlic on high with half of the olive oil for about 6 minutes, add sweet pepper and tomato and stir for another 6 minutes. (I used a wok for this.) Set aside.
Use the other half of the oil and sauté the eggplant on medium for 4 to 5 minutes before mixing in the onion, pepper and tomato. Pour in the Marinara sauce, vinegar, sugar, salt and spices, and cook at low for 20 minutes.
As we have been doing for the past fifteen years, we went to David People’s house for Thanksgiving dinner. The five cakes and pies were made of full fat cream, real sugar and butter and white flour. Happy holidays, right?