Had already commenced with the preparation of this evening's dinner, the full (and fun) but time consuming (because each vegetable is prepared separately when done properly) and labour intensive (ditto) version of ratatouille (when the weekly competition in the photography section caught my eye):
Anyway, dinner shall comprise:
Aubergine, (eggplant), courgette (zucchini), - both sautéed first, onions, two heads (bulbs) of garlic, a jar of Spanish roasted peppers, an actual red pepper I have roasted myself, roasted tomatoes, sautéed carrots (not in the original recipe); the tomatoes and my own red pepper - roughly chopped - were roasted in the oven.
All of the other vegetables (except for the jar of Spanish roasted red peppers) were sautéed individually, then added, in turn, to my copper roasting tin, when the Spanish roasted red peppers, along with a tin of San Marzano Italian tomatoes were also added, several strands of saffron and the liquid in which it soaked, a generous sprinkling of herbes de Provence, black pepper, and sea salt.
This is now in the oven.
Rice to accompany - the French bakery had sold out of French bread.
And a white wine from Burgundy, a Chablis.
