I’ve had my mum’s ratatouille many times, so I figured this would be a good recipe to try. From Rukmini Iyer’s The Green Roasting in, we have Oven Baked Ratatouille: Slow Cooked Courgette, Aubergine, Peppers & Tomatoes.
Should have taken an hour and 10. Took me over 2. This was partly because I wrongly assumed I had canned chopped tomatoes in the cupboard, then had to nip to Aldi. I used ground garlic, not cloves, and regular parmesan, not vegan. No idea how easy that is to find, but it certainly wasn’t in my local. I took a guess at weights of a lot of the ingredients, which were under 100g. My manual scales weren’t going to be accurate. I also used brown breadcumbs, not white as advised.
Again, not a favourite, but a fine dish.
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