Friday, December 20, 2013

Linguine With Homecooked Ratatouille

Ratatouille is my favourite dish .  I simplified the method so that WB doesn't need to stand in front of the stove for an hour :p  I shortened the cooking time so he doesn't mind cooking this dish for me. During my recuperating period,  I ate pasta most of the time .  I try to make things easier for WB :) Some man are clumsy in the kitchen...ehh forget I said this :p

Besides eggplants, carrot, zuccchini and yellow onions , I added korean mini king oyster mushrooms to the basic ratatouille recipe ...knowing me!  A mushroom fan :)  A tin of tomato paste, olive oil and mixed herbs , black pepper and sea salt is all you need to cook this ratatouille dish.  And of course a bit of patience *wink    You can keep this for two weeks in the fridge .  Linguine with homecooked ratatouille makes life easy and keep us healthy :) 

Linguine With Homecooked Ratatouille - WB's Kitchen

Recipe for ratatouille

1/4 cup olive oil,
1 cup diced yellow onion
2 cups medium diced eggplant, skin on
1 1/2 cups diced carrot
1 1/2 cups diced zucchini
1 cup seeded tomato
1 1/2 cups korean mini King oyster mushrooms
1 1/2 tbsp of mixed herbs - you can use fresh herbs of thymes, basil, parsley leaves
2 tbsp of minced garlic
1 small can of tomato paste mixed with 1/2 can of water
sea salt and ground black pepper


Heat up a saute pan over medium heat and add the olive oil.  Once hot, add the onions and garlic to the pan.  Cook the onions, stirring occasionally until they are wilted and lightly caramelized. Add all the diced veggies and cooked till soften.  Add the tomato paste water mixture , mixed herbs, black pepper and simmer till the veggies are soft and cooked and the gravy has thicken up.  Add seasalt to taste.  Stir well to blend and serve on your cooked pasta.

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