This is my first ratatouille and I got the recipe from Courgette Recipes. These past few weeks we always got a couple of courgettes from our allotment and since they’re sort of foreign vegetables to me I knew not how to cook them, much more in a various ways. I have tried them in stir fries, omelette, noodle soup and I was starting to get sick of them. But it’s a shame to throw them away because they were organically grown.
We had guests coming for dinner and I was having this last ditch effort to cook the last piece of courgettes before my husband would pick some more. So I searched for “courgette recipes” and found lots of genius ideas like courgette bread. However, it didn’t appeal so much to me especially when the blogger described the taste although she said it tasted good — for her, that is. And I was not willing to risk. When I’m familiar with the vegetable, I could almost certainly tell how it would taste by merely looking at the ingredients. Perhaps I was wrong. But I didn’t disprove myself.
Anyway, ratatouille sounded good to me and it so happened that I got all the ingredients listed. So I gave it a go and voila! It was surprisingly awesome. The method includes a brilliant pre-cooking technique that I firmly believe every new and aspiring cook should know. I realized that it’s actually similar to my favourite Pinakbet. Our guest loved it, I mean the courgette in the ratatouille, and so did I. It made me fall in love with courgette and I am actually sorry that they have finished producing in our garden.