FOOD: How to make Ratatouille
1. Onions (Ebitungulu) – many of them. I use 4 big ones but it is more like a full bowl of chopped onions
2. Eggplant (Biringanya) – about 2 or 3 big ones. I use a big big bowl of chopped ones.
3. Zucchini (oba babiyita biki mu Luganda?) – About 3 but half of the amount of Eggplant.
4. Oil (Buuto) – I only cook with Olive oil. I use 4 tablespoons for this recipe.
5. Basil (skip if you do not have it).
6. Salt to taste
7. Black pepper to taste
8. Tomatoes (Enyanya) – I use around 4 big ones or a bowl of chopped ones as per photo.
9. Muchrooms (What do we call them in Luganda?) – Big bowl of chopped ones as per photo.
Pill and chop onions.
Wash and wipe dry the other ingredients. Dice them.
Hit a big pot. Add the oil. When it starts to give off steam, drop in the onions.
When the onions become transluscent, add the tomatoes.
When the tomatoes become mushy, add mushrooms.
Wait about 5mins (I hope you are now on medium high heat) then add the eggplant
When the eggplant becomes kinda softish cooked, add zuchini.
Add salt and pepper and basil if you have it.
Reduce the heat to medium low. We want to simmer this big pot of vegetables for 45mins to 90mins depending on when you wanna eat.
SERVES a village. Serve with fresh bread or rice. You can even eat it alone. Or eat with Ugali.
Ratatouille keeps very well in the fridge for 3 to 5 days. You can freeze the rest in small containers too.
MARTHA LEAH NANGALAMA
—— AUTO – GENERATED; Published (Halifax Canada Time AST) on: September 15, 2019 at 02:37PM