Ratatouille

It’s unusual for me to reblog a post, but I thought I’d enjoy sharing a blogger many of you may not think you know by name, yet may recognize. I was first introduced to Robin Ellis through a PBS pledge drive. I’m a big fan of “Poldark” on Masterpiece Theater, and Robin is the original Poldark first introduced in the 1970’s.

Fortunately I don’t have any health concerns at this time, but I’m committed to a healthy diet, and I am “at home” with his food tastes. Robin shares wonderful recipes from his cookbook “Meditterranean Cooking for Diabetics.” I am happy to share this introduction!

Robin Ellis

Ratatouille came into my mind as I was walking this morning–must have been the sun coming up.

A classic vegetable stew and the culinary face of summer! Looking at it makes you smile and forget–for a second– the state of the world.

Memories of holidays in Southern Europe drift into view.

Elizabeth David calls it Ratatouille de Nice–a sunny place for shady people“–according to Somerset Maugham–in her definitive tome, French Provincial Cooking.

Haven’t made it for years–got distracted by spicier recipes in the repertoire for sweet pepper, aubergine and tomato.

Shakshuka for instance–which features in my latest cookbook, Mediterranean Cooking for Diabetics, p. 41with a couple of eggs melting into the surface.

Ratatouille is gentler–relying on herbs for its flavor enhancers–rosemary, bay, thyme, marjoram.

We’ll have it for lunch, with pork chops and rosemary, cooked in a cosy nest of aubergine…

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16 thoughts on “Ratatouille

  1. You are like me with reblogging … so hey – congrats on stepping out of the box. 🙂 Meanwhile, the recipe looks good … and it also reminds me of the movie of the same name.

    1. I enjoy eggplant, but don’t cook with it very often. It was nice to be reminded of this vegetarian option. It’s been so crazy hot here this past week that I’ve cooked as little as possible. I don’t know that I can keep that excuse going into the next week, however. 🙂

  2. Epi cooks Ratatouille a couple of times each month – in fact courgettes are on the shopping list today so I guess Rat-a-Tat is on the menu for later this week 🙂 Epi often serves it on a bed of Couscous.

    1. Oh yes! Thank you for the Couscous suggestion! I would love that, indeed. Ratatouille isn’t a part of my regular “repertoire” but I think that needs to change. 🙂

    1. I wonder if it’s the taste or the consistency, but so many people don’t like eggplant. Maybe if we started calling them “courgettes” as they do in Europe, we’d change our tune. LOL!

      1. Sometimes it’s the taste . . . other times, the consistency. I manage when it’s fried and transformed into eggplant parmesan, with copious amounts of cheese! 😀

  3. Yum. I’ve bookmarked this, Debra, and may try it. I am not a fan of eggplant – what? a Greek who doesn’t like eggplant? – but may give this a try, or leave the eggplant out. I have a few other similar recipes, but, this is tempting. Isn’t it interesting how we come to some of our favorite recipes? Thanks for reblogging this one. 🙂

    1. Ha! You did make me smile, Penny, as yes, I would have assumed eggplant to be a staple in your cooking. My hispanic son-in-law can’t stand guacamole, and I find that almost impossible, so heritage doesn’t necessarily dictate preferences. I enjoy Robin’s blog and he does have some very nice recipes that are always on the spectrum for healthier choices! 🙂 He played the very vindictive judge in last season’s Poldark, which was quite fun, since he was the original Ross. You may have known that, but I didn’t, until I saw him on the pledge drive. 🙂

    1. Oh yes, Philip. I love the current series, but we wait “over here” for about a year following the UK broadcast. I think this fall we’ll have the next season and I’m looking forward to it. 🙂

  4. I highly enjoyed “Poldark” but wasn’t always a consistent watcher, Debra. I like this recipe! My grandchildren love the children’s film, “Ratatouille.” It has a talented rat, his family, his admiration for a human chef and how he helps a rookie chef become famous. It is my grandson’s favorite “go to” film. The girls like the little romance in the plot, too. I couldn’t help including this since it shares the same name as your post title.
    I think patting and even wrapping eggplant in paper towels to dry before including in recipe may help the texture someone was mentioning. I think that okra is more mushy than eggplant. Maybe trying drying it out before adding into the stew or even grilling it on each side. . . I think it is a necessary ingredient, myself! Take it easy! 🍂🌾🍁

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