Ratatouille-ish
Moving back home from solo loving when the pandemic started meant having a loving mother to cook my meals. Alongside the joys of staying close to family was the dwindling motivation to develop recipes, and not just because I did not have to worry about what to eat: It’s incredibly hot in our family home (and so I did not want to add into my agony by frequenting the oven and the stove), time was spent with actual people than just pots and pans… Hence, the hiatus from this blog. But now that I’m on my own again, old passions are starting to rekindle.
One of the things I noticed when I moved to the Nordics was how healthier people seem to eat. I am suddenly surrounded by full- and part-time vegetarians. If you are a carnivore like me, you probably also feel some apprehension when you hear about plant-based eating. While plant-based eating doesn’t necessarily mean giving up meat entirely, I can never seem to end a meal fully satisfied when there is less or no meat on my plate. I came to realize later on that it’s not actually the flavor of meat itself that I am looking for. Rather, it’s the umami.
Umami is that joyful, savory flavor you find in so many dishes. Meat is perhaps our main source of umami, but there are actually other options available if you wish to excuse yourself from it. There’s soy sauce, mushrooms, or as in this recipe, tomato paste.
What I have for you today is a dish that heavily draws inspiration from ratatouille. Rather than stewing, the vegetables are instead roasted for greater texture. Sautéing the vegetables in tomato paste after roasting gives you an umami that simply makes you want more! It’s pretty versatile, too — you can eat it with rice, pasta (farfalle is a personal favorite), crusty baguette, couscous, knackerbröd, or even Sky Flakes!
Ratatouille-ish
Ingredients
- 2 large aubergines
- 2 medium-sized zucchini
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 large red onion
- Extra virgin olive oil as much as you need
- 3 tbsp ground cumin
- 3 tbsp ground turmeric
- 2 tbsp tomato paste (or 3-4 tbsp tomato puree, if that's what you have)
- Salt and pepper to taste
Instructions
- Dice the aubergines, zucchini, bell peppers and onions into small, equal pieces.
- Toss the aubergines, zucchini and bell peppers in extra virgin olive oil. Season with salt and pepper.
- Spread the oiled and seasoned vegetables on a single layer in a baking pan. Roast in a pre-heated 250°C / 475°F oven for 35 minutes.
- After the vegetables are roasted, heat extra virgin olive oil in a skillet under medium low heat. Saute the minced garlic for a minute until fragrant.
- Add the ground cumin and turmeric and let the flavors bloom, around one minute. Stir periodically to prevent the spices from burning.
- Add the tomato paste. Cook for two minutes, stirring periodically, to remove the faint metallic aftertaste.
- Mix in the roasted vegetables plus the diced red onions. Toss lightly until the tomato paste is fully incorporated. Adjust for seasoning as needed.
Notes
- Aubergines and zucchini can be quite bland in my opinion. Don’t be scared to add more tomato paste and/or spices if you feel the need to bring the flavors up a notch.
- Instead of roasting, you can also grill your vegetables for an added layer of smoky flavor. This is actually my preferred way of preparing this dish. It’s definitely more work, but it’s worth it!
- Regardless of cooking method, I would suggest to add the onions only when putting everything together. The gentle heat from the skillet will mellow their strong flavor while retaining their beautiful crunch.
As with many other food bloggers out there, I am no chef. I come with no culinary training whatsoever, and so it’s not at all surprising that my kitchen adventures are punctuated by frequent mishaps and blunders. Yet, there are recipes that I seem to make much better than others. And so, after years of prodding from family and friends, here I am, sharing the little that I know.
Why “gourmand,” you ask? Simply because I like making and eating good food. I can eat a lot, too—so there you go!