Ratatouille

We drove out to Long Island this weekend specifically to get vegetables from a farmstand. I think, though, the baby hates Long Island. Hates. It. He has a meltdown every time we go out there. In the restaurant he wouldn't eat his food, got peas everywhere (including all over my white tank top), grabbed at everything, cried, whined. It's not the first time this has happened on LI, either.

So the peaches, corn, baby eggplants and various other veggies were hard won, and while the ratatouille was good I can't say it was worth it. The corn might've pushed it over the edge if August hadn't wailed the whole car ride home. He's much better about the trip into Union Square, and there's much more selection there, anyway.

So the ratatouille. I made mine like a stew, cooking it much longer than the recipe called for. Otherwise it's just sauteed vegetables, right? First sauteed a thinly sliced onion, then added 3 baby eggplants cut into chunks (the recipe said to peel but I didn't and I didn't really notice the skins as obtrusive). Added 1 zucchini cut into chunks and then 1 tomato with thyme, oregano, ground coriander, salt and pepper. Put the lid on it and let it stew for a while (I'm not sure how long, maybe 20 minutes?). Ate it over couscous to catch the juices.