Who’s got a guess about whether my kids will eat the dinner I have sitting on the stove?
Leftover roast chicken should be fine. But I just made a big batch of ratatouille, and I’m thinking they will be quite skeptical about it. Which is a shame, because I do like ratatouille. Fresh and hot as a side dish, piled in an omelet the next day, out of the fridge when I need a little something.
Slice two onions in thin half-moons. Slice an eggplant the long way and then turn it into thin half-moons as well. Start them cooking in some olive oil while you slice 5 zucchini into thin rounds and mince 4 cloves of garlic. Pitch those in and add 2-3 red peppers, chopped in narrow strips. Cook it gently, covered, for 40 minutes, checking occasionally to make sure it’s not sticking. Add a 15 oz. can of diced tomatoes, a teaspoon of ground coriander, and salt to taste, and give it another 30 minutes. You can garnish with parsley if you’re so inclined.
Maybe my boys will say, “That’s okay, Mom — the ratatouille isn’t my favorite thing so I’ll just have another serving of cole slaw.”
You think?
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