Ratatouille Stir Fry

Last night I made this stir fry. We had some veggies in the refrigerator that needed to be cooked but I didn’t want to just do the same old thing I normally do, which is either straight sautéed in olive oil and salt, or baked in olive oil and salt. Also, the original plan for the eggplant we bought was to slice it thin, egg wash, bread it, and fry it, but I was feeling like that was going to be too heavy for the night. So, instead I did a search for eggplant, zucchini, pepper recipe, and this is one of the recipes that came up.

Ratatouille Stir-Fry Recipe

I chose this one because I actually had all of the ingredients for it, except for the fresh basil which I wish I had because I know it would have made the dish that much better. But even without it it was really really tasty.

One thing to note, I had to do the eggplant in two batches because when I put it all in at once, half of the pieces were piled on top of other pieces and not getting cooked. So I removed about half, laid the remaining ones flat in the pan, and let them cook. Once cooked I removed them and brought the second half in.

I also didn’t use as much salt as this recipe called for. It felt a little bit excessive so I scaled it back. I rather under salt while cooking and add salt later on my dish.

I paired this recipe with leftover turkey from Christmas that I had frozen. A nice easy dinner for a Sunday night.

Sundays are for BBQing

This past Sunday we did the BBQ thing. Red peppers and zucchini tossed in olive oil and salt and charred on the grill. Grilled white onion. And homemade beef burgers, mixed with spices and blue cheese. Almost everything on our dishes was local (except for the cheese and sauces). The sourdough bread we used as buns is from a local bakery an hour or so from our house.

Everything tastes better when it comes from somewhere close and is made in small batches. Less processing, less ingredients, more flavor, more nutrients.

I love a good burger BBQ day.

Dinner: Empty the refrigerator

Left, going clockwise:

Mix of leftover vegetables: roasted pepper, boiled broccoli, roasted potatoes with cheese and bacon jowl, roasted chickpeas.

Wild cod marinated in olive oil, butter, salt, chili pepper, chipotle pepper, coated with coconut flour, and pan fried. Topped with homemade tomato sauce: chopped red and white onion that we’re going bad, chopped garlic, leftover tomato paste from soup, chopped fresh tomato, olive oil, salt, parsley, water.

Spinach and arugula salad with olive oil, salt, fig balsamic vinegar, lemon squeeze.