Today, I made what I’d like to pretend to be Ratatouille, but without the copious amount of olive oil that goes into it. I served it with Cod as protein:
Note: Similar to a run-of-the-mill ratatouille recipe. Takes about 90 minutes from start to finish (including chopping).
- Eggplant, 2 of them, chopped to 1-inch cubes
- Zucchini, 4-5 small ones, chopped roughly
- Yellow bell pepper, 2 of them, chopped
- Red bell pepper, 1 large one, chopped
- Onion, finely chopped
- Tomatoes, 3-4 plum ones, chopped
- Garlic, 4-5 cloves, finely chopped
- Rosemary, fresh, 2-3 twigs
- Thyme, fresh, 2-3 twigs
- Basil, fresh, 8 leaves
- Olive Oil, 1 tablespoon
- Coriander, 1/2-1 teaspoon to taste
- Black Pepper to taste
Put the eggplant and zucchini in a deep colander, put couple of heavy dishes on them and leave them in sink for about 30 minutes to drain bitter juices.Then rinse and dry them with a clean kitchen towel.
On medium heat, saute the onions gently for 4-5 minutes in a 7-quart deep pan or dutch oven and then add garlic and cook for 2-3 more minutes. Add bell peppers, eggplant, zucchini and the spices except basil. Saute for about 10 minutes, stirring frequently but gently. You are waiting the juices in the veggies to come out. This is not a race so be patient.
Cover pan, turn heat low and let it cook in its juices for 40 minutes. Stir maybe once or twice.Add tomatoes and basil, stir. Add black pepper and other spices as fit. Since 20/20 does not allow for salt, I didn’t add salt.
Cook on low heat for another 10 minutes. Serve warm or cool.
Garlic Cod in Olive Oil
I made this one up but it is not very imaginative as you will find. But it is easy, quick and delicious.Takes less than 20 minutes including chopping.
- Cod, 6 ounces, preferably fresh
- Scallions, 2 bunches, finely chopped
- Garlic, 3-4 cloves, finely chopped
- Olive oil, 1.5 teaspoon
Preheat oven to 375F (I use convection, so maybe you need 400 in a regular oven). Spray a square oven-safe dish with oil or use very little of the allotted oil to wipe the dish so there is no sticking. Lay down the scallions in dish. Place the cod piece(s) on the scallions and then rub them with the oil and garlic. Add black pepper and tonspice to taste (Tonspice is a name my friends Damon and Maile gave Turkish red chili flakes because they are different than what we know as chili flakes… It is sweet and hot at the same time. You can use the crappy, dry and cremated Mexican ones if you don’t have Turkish red chili flakes) Bake for 12-14 minutes. Any more baking and you’ll be eating a well-seasoned shoe.