ratty twee

during my childhood, this wee french concoction went by the affectionate name of 'ratty'. the correct spelling/pronunciation is
(not the more recent 'rat patootie', although my kids find this hilarious) and it became a family staple. mum was even known to whip some up to take ashore for beach barbies, in the boating days when dad and uncle eric would make a fire pit on the shoreline, and the meat would be cooked by the time it took the tide to come in and put the fire out. brilliant. this summer, bulldog planted courgettes and aubergines in our garden and we've set about concocting our own perfect ratty recipe. i think i have it.

sweat 2 sliced onions in olive oil with a sprinkling of salt until nearly clear.
add a huge tin of chopped tomatoes and a handful of fresh herbs from said garden. easy on the basil or olly the chef will disinherit us.
add a spoonful of raw sugar (it makes magic with the tomatoes)
simmer gently 15 - 20 minutes until thick and dreamy.

chop up
1 aubergine
2 capsicums
6 courgettes
4 fresh tomatoes, wedged (pfft)
a drizzle of oil and a grind of salt
a clove or two of garlic, top chopped off, olive oil drizzled inside.
roast in the oven at 200 celsius for about 20 - 30 mins until looking a bit char-grilled. but don't burn it lol - whip the garlic out earlier if needed. squeeze sweet little garlic pods out of the clove and discard all that tissue paper stuff.

pop roasted veggies into tomato goo and stir very gently.
makes enough to share at the new year's eve partay...
and there's even some left over for breakfast the next morning.

(the bacon is from a happy pig,
the portobello mushroom is
one of my fave breakfast tastes,
and um, i didn't eat the banana)