Doesn’t look like much. I know.
Adapted from Dishes by Disney
1 zucchini, cut into large cubes
1 eggplant, cut into large cubes (I subbed with a green bell pepper for lack)
1 yellow squash, cut into large cubes
1 sweet red pepper, cut into large slices
1 red onion, cut into large cubes
2 tablespoons garlic, chopped
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
4 sprigs thyme
1 14oz can crushed tomatoes
Saute the red onion and garlic in olive oil over medium heat until fragrant. Add the rest of the vegetables. Add the salt, pepper, and thyme. Cook for 5-10 minutes. Add the can of crushed tomatoes. Crack the eggs and poach them in wells in the pot, like shakshuka. Spoon sauce over and let heat cook them a few minutes. Serve hot.
I had half a box of white mushrooms, so I tossed them in last, chopped same size as all the other veggies. Apparently the modern ratatouille included marjoram, fennel and basil, or bay leaf and thyme, or a mix of green herbs like herbes de Provence, so I threw in a few bay leaves while our little potted basil re-grows its leaves from the last Continental recipe.
West African vegetarian pre-jambalaya. Adapted from Flora Loughridge and Vegan Nigerian. Serves 2-3.
2 cups basmati rice (or quinoa)
1 large red bell pepper
1-2 scotch bonnet peppers (if you can find it!)
2 medium sized tomatoes or 200 g cherry tomatoes
1 small sweet potato (forgot mine!)
2 cloves garlic
ginger (about the size of your thumb)
1 small red onion
2 vegetable stock cubes
curry powder, dried thyme, salt to taste
nutmeg, cumin, paprika, cayenne, red chili flakes
sunflower oil or coconut oil
basil to garnish (optional)
Saute the onion, ginger and garlic until fragrant, then the eggplant, peppers, tomatoes until soft in the coconut oil. Blend this with 1 cup of water to form a smooth mixture. Add to this mixture the stock cubes and seasonings. Add 2 more cups of water and bring to a boil. Add the rice to the mixture, stirring well, then lower the heat completely. Cook for about 30 minutes, making sure the rice doesn’t stick to the bottom of the pot (you might have to add a tiny bit more water as you go along). You want all the water to be absorbed and the rice texture to be light and fluffy. Top with chopped basil if you have some.
In the rice cooker? Diary of a Recipe Collector has a jambalaya recipe there.
Indian Eggplant coconut curry, aka Vaingan (Hindi: वैंगण)
Adapted from LMU München Serves 4
2 large aubergines
2 big pinches of coriander powder
2 little pinches of mustard seeds
a pinch of Chili powder (if desired)
2 little pinches of turmeric
1 can (220 g) of coconut milk
jasmine rice with coconut milk
seasoned red onions
Slice the onions. Add the ground coriander, half of the mustard seeds, turmeric, and chili powder with a little oil to the onions; mix and crush well with your fingers. Peel the eggplant and cube it. Heat the butter in a saucepan and roast the other half of the mustard seeds. Then sauté the onion mixture for 5 minutes. Add the eggplant and stir. After 2 minutes, add half a cup of water and half the can of coconut milk (I also threw in some paprika because I had no chili powder), bring to a boil, and cook until the eggplants are very soft. Season with salt and pepper (I also added a bit of organic vegetable broth). Add the rest of the coconut milk to the basmati rice and serve.
Raita (Yoghurt dip)
A cup of yogurt with a little salt, pepper and stir in half a teaspoon of cumin powder (Depending on your preference, you can add tomato, cucumber, mint, or onion to the raita. To do so, just dice the vegetables small and mix.)
What a great, rat-positive movie. “You must be imaginative, strong-hearted. You must try things that may not work, and you must not let anyone define your limits because of where you come from. Your only limit is your soul. What I say is true — anyone can cook… but only the fearless can be great.” ~Chef Gusteau
Adapted from smitten kitchen
1/2 onion, finely chopped
2 garlic cloves, very thinly sliced
250 g tomato puree
2 glugs of olive oil
1 small eggplant
1 smallish zucchini
1 smallish yellow squash
1 longish red bell pepper
few sprigs thyme (fresh if you can get it)
salt and pepper
some soft goat cheese, for serving
There is a Disney recipe, as well as the original recipe, named “confit byaldi”.