My stove broke last week. For over a week now my household has had no hobs and no big stove to use. I cannot cook pasta, or rice, or boil potatoes or do any of the amazing things we modern humans can do with an electric cooker.
All we have at the moment is a very small microwave size oven. This has posed a challenge as I don’t really use the oven that much and about 80% of my recipes require at least one hot plate. However, this has forced me to cook outside of my comfort zone and over the last week I have made some very tasty vegetable based dishes. The one I am most proud of, and the one I am sharing now, is my first ever attempt at making ratatouille. Although being able to cook the sauce on the stove first may have helped, it still turned out really well and was also a gluten free, healthy and reasonably low fat dish.
What you need: An oven, a few thinly sliced white potatoes, two thinly sliced aubergines, one thinly sliced courgette, a carton of tomato passata sauce, a few chopped mushrooms, olive oil, a thinly chopped chilli, a few cloves of crushed garlic
Spices: Salt, pepper, dried basil, dried oregano, dried herbs de provence, chilli powder
1: Pre-soak the chopped aubergines in cold salted water for about 15-20 minutes
2: Chop the vegetables into small, thin circles. Drizzle a little olive oil on a baking tray, add the garlic and arrange the vegetables. Ratatouille should ideally follow the nice spirally shape that makes it so pretty, but if you are lazy like me you can arrange them how you wish.
3: Drizzle with some more olive oil and sprinkle with salt, pepper, dried spices and a little chilli. To make the sauce without the hob, simply mix the passata, garlic, spices, salt and pepper and stir thoroughly and then pour over the vegetables. You can also add a little cheese on top.
4: Put it in the oven for around 45 minutes. Remember to keep an eye on it, stir it a few times and don’t stop cooking it until the potatoes are soft
5: Enjoy with cheese (optional)