Tonight, I turned my ratatouille into a sauce. As I’ve mentioned, our move bled us dry financially, so I have to be creative. This was one of the first recipes I’ve completely invented myself!
I pureed what was left (a pretty big tupperware container of roasted vegetables eggplant, zucchini, onion, tomato and garlic) and added another half of a can of tomatoes, a couple spoonfuls of my homemade pesto (I keep some in the fridge). It yielded about two cups of a chunky sauce, which was about the texture of a gazpacho or a chunkier pesto.
I heated it up with about a tablespoon of olive oil in a pan. When I turned off the heat, I added a tablespoon of sour cream, a bit more salt and black pepper. I served it over some mini ravioli from Trader Joe’s, garnished with fresh farmer’s market basil. It was, if I say so myself, delicious and satisfying! It retained a heartiness that comes from roasting, but felt more summery and fresh with the addition of basil and pesto.
I served a dijon/balsamic/olive oil dressed green salad on the side.
I remembered that my dad and stepmom gave me one of those fantastic universal gift cards for my birthday, so I’m going to treat us to post-dinner cocktails at the Black Swan down the street. Even though we’re broke, I’m determined not to feel poor tonight.