Debbie and I cooked together Friday night, she just back from10 days on the road.
We had a boatload of veggies of different kinds, including the “stretch” eggplant, old cauliflower, a big zucchini (supposed to be less tender, per Debbie and others), a package of pre-sliced mushrooms.
So Debbie suggests we make ratatouille, which I look up in Mark Bittman. He says it’s a pretty loosey-goosey dish, very tolerant of variations. Debbie agrees. This only redoubles my Monk-ish wish to exactly follow orders, so I follow Mark as closely as I can. Unfortunately, I forget to put in tomatoes which, Debbie tells me afterward during criticism-and-self-criticism, is one of the anchor tenants of the dish’s flavor. Oh well. It was kind of bland, although the textures were pretty good.
She put in some crushed tomatoes from a open box, and we’ll try them this morning with scrambled eggs.