french
Ratatouille
posted on 22 Sep 2006 by maki ::
0 comments
Although ratatouille seems synonymous with summer, perhaps because it comes from sunny Provence, I think it's really a dish to make right now, in early fall. This is when the essential ingredients - eggplants (aubergines), fresh tomatoes, zucchini (courgettes), sweet onions, and peppers - are all at their peak. You can get all of those things year-round nowadays of course, but vegetables in season are always just a bit sweeter. continue reading...
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