Monday, June 20, 2011

Ratatouille (French Vegetable Stew)

We made good use of the great weather yesterday by going for a stroll and drive at Mount Tom State Reservation. We only got two mosquito bites each, not too bad. Which brings me to one of two little oddities that I encountered during the last 24 hours. There have been a lot of complaints lately about the rising and too high gas prices. But yesterday, lots of people were having a picnic in the park and one group got their musical entertainment from a large pick-up truck with the engine running while the radio was turned on. So, I guess the gas prices are not too high after all. The second thing happened during my grocery shopping trip. A senior citizen was admiring MissChubbyCheeks. He told me that he had 13 children and 42 grandchildren. Then he said: "But I don't live here. I'm from Arizona." He made it sound like that was a self-sufficient explanation for such a large-size family. Normally, I would think such an explanation rather strange, but hey, we've heard a lot of strange things from Arizona lately, legislation-wise, I mean. So maybe they have a special law that requires white/caucasian Americans in that state to make reasonable efforts to outgrow the (illegal) hispanic population.

1 large eggplant, quartered lengthwise and cut into 1/3 inch thick slices
2 medium zucchini, cut into 1/4 inch thick slices
125 ml (1/4) cup olive oil
1 large onion, chopped
4 cloves garlic, smashed
1 tsp sugar
black pepper
2 tbsp red wine vinegar
2 medium tomatoes, coarsely chopped
100 ml (6 tbsp) red wine

Heat oil in a pan over medium-high heat. Add onion and cook until golden brown. Add eggplant slices and fry until golden brown. Remove from pan. Add zucchini and garlic to skillet and cook until golden brown. Put eggplant back into pan, sprinkle with sugar, black pepper and salt. Add vinegar, then tomatoes and wine. Cover and simmer for 30 minutes. Serve with rice or baguette.

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