ratatouille and indian-spiced aubergine

The ingredients for Saint Hugh's ratatouille have malingering in the fridge for over a week so it's time to bite the bullet and actually make it. After a weekend of curry, pub lunches and booze, it's not a bad time to get back on the demi-healthy bandwagon.



Note to self: it doesn't work with wholewheat fusilli, although it curiously does work with trottole. I don't know why.

There is another advantage in having two largish aubergines to get rid of tonight, as the double helping means I can also squeeze out another portion of indian-spiced aubergine as a taster to convince the anas, and something for lunch for me. The tasting doesn't go well, but at least i've got something different for lunch tomorrow...



Food of the Milos
The milos spend the day entertaining Kay and Mike so it's snacks-a-go-go for him, with some fish pie for dinner. He doesn't exactly wolf it down, but eats it all by dint of fact ana kept putting the spoon in his mouth.

sources
ratatouille - Hugh Fearnley-Whittingstall, River Cottage Cookbook, p105
indian-spiced aubergine - Delicious, March 2010, p83