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Chris Ward

Time to make a ratatouille, I think

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@Chris Ward,

 

I recognize most of the things in your photo, although I have never seen pure creamy white eggplant before. Is that an orangish tomato at about 12:05 on the clock with a few brownish crack looking things, and what are the variety of your peppers. Yes, If you have onions in the pantry this beautiful veggie box calls out for a ratatouille.


> ^ . . ^ <

 

 

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They are white aubergines/egg plants and, yes, that's a tomato of 'varieté ancien' - the old kind, says Ben. I don't know what variety the peppers are, I'll try to ask him; mostly he's using a 'regular' seed type but which has no special chemicals or, in particular, lots of extra water to pump them up and make them huge. The tomatoes are large but are full of flesh, not water, and are great value. I ended up making a 'wet' ratatouille by baking the veg under a rotisserie chicken - wet because I poured in a litre of veal stock. This made for a fantastic sauce which my daughters loved.

Sorry I didn't take any pictures of the ratatouille, I'll get some next time.

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Chris Ward

http://eatsleepcookschool.wordpress.com

I wrote a book about learning to cook in the South of France: http://mybook.to/escs

 

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