Saturday, August 22, 2009

Donabe Ratatouille with Brown Rice (Tagine-style Donabe, "Fukkura-san")

As I mentioned in my last post, I made the ratatouille with the tagine-style donabe ("Fukkura-san") again. Jason loves my ratatouille so much.

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I first sauteed the onion and garlic with the olive oil, then added the red bell pepper, Japanese eggplant, zucchini (after eggplant is soft), yellow squash, tomatoes, and bayleaves one after another. The seasonings are simply salt, pepper, and a pinch of red pepper flakes. To finish, I added some freshly picked basil leaves.

After about 20 minutes with the lid on over medium-heat, the wonderful ratatouille was ready. No water was added, but the dish comes out so juicy with all the moist from the vegetables. Large wedges of the tomatoes are almost completely broken down to become part of the sauce. This dish is just wonderful.

It's my version of Mediterranean diet! Ratatouille, pan-fried shrimp & pork belly, and brown rice. I posted the full recipe of the ratatouille of toiro's website. So, please check it out!