Roasted Rosemary Ratatouille


As  cold earth sleeps below and wind and rain rage with madness above, while spring beckons, sit then, quietly….. in patience and at length, summer does come.

The perfect bold and hearty meal.  Rosemary, garlic and tomato infusing together to delight the senses.   Perfect for dark snowy days and long cold winter nights by the fire.

4 garlic cloves
2 zucchini
1 large onion
1 large eggplant
1 large can tomatoes chopped
1 small can tomato paste
1/2 cup olive oil
1-2 tsp fresh rosemary
2 bay leaves
1 vegetable stock cube
sea salt
fresh ground black pepper

Toss zucchini, onion and eggplant with 1/2 the oil, salt and rosemary and bake for 45 minutes.  Add extra oil half way if it looks dry.

Blend  tomatoes and gently heat in a large pan with tomato paste, bay leaves, salt and pepper, stock cube, olive oil and roasted vegetables.

Gently cook with lid on for 1-3 hours.  stir often.  Add water if needed. You can put into crockpot for 3-4 hours.

You may want to add a little sweetness to offset the acidity of the tomato. I use ripe persimmons.

Swirl 1

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