Ratatouille, in Theory

Somehow, some way, I have managed to submit a full-length draft of the theory chapter of my dissertation! This (along with the abundance of zucchini I received from our marketshare) calls for ratatouille. But because I am strange, this ratatouille is a bit unusual, too. It’s ratatouille, in theory.

Food is a great cure for bad writing:

  • 2 cups onion, chopped into ~1″ pieces
  • 2 cups red bell pepper, chopped into ~1″ pieces
  • 2 cups eggplant, chopped into ~1″ pieces
  • 2 cups zucchini, chopped into ~1″ pieces
  • 1 cup cherry tomatoes (or similar, such as grape tomatoes)
  • 12 cloves garlic, sliced
  • 1/4 cup olive oil
  • 6 oz tomato paste
  • 2 tsp salt
  • 1/2 tbsp cinnamon
  • 1 tbsp ground allspice
  • Splash of red wine vinegar or similar (such as champagne vinegar)

Place a tall pot on high heat and add the onion, pepper, and olive oil. Stir for 2-3 minutes until the onions begin to turn translucent. Next, add 1 cup of water. It will start to boil; once it does, add the tomato paste and stir it in.

Add another 1 1/2 cups of water, the eggplant, the zucchini, and the tomatoes to the pot and stirTurn the heat down a bit, to medium-high or medium, cover the pot, and cook the contents for 10 minutes.

Next, uncover the pot and add the garlic, spices, and vinegar, stirring them in. The ratatouille should remain at a low boil until the tomatoes wilt and collapse, about 30-40 minutes (you may wish to stir occasionally). Fin!

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