Yes, I did have to check the spelling of “Ratatouille”. Last night, I spent two-three hours doing this:
Because I was tired of paying $5 for salads and other foods that were healthier than Papa John’s like I did last year at the campus restaurants, for the past two months I have been making semi-weekly trips to the Safeway, rushing to the shuttle with my re-usable bag, then lugging back all the food I bought. I haven’t had much time to actually “cook” per say, beyond throwing awkward handfuls of baby carrots at my rice cooker when the rice is half done, but now I’m forcing myself to. Why? Because. I have a feeling a post about how half the words on my Arabic vocabulary list are Turkish cognates would be really boring, as would a post on shelving cart after cart of books, so here I go. I’m becoming my own little cheesy cooking show tonight.
First, I would like to direct your attention to the vast quantity of vegetables required. Look! I did it all fancy in separate bowls too, all cut up ahead of time; except I didn’t give myself a commercial break to make my staff cut them up. Evidently, this is called something in French.
The first disaster strikes. I have no salt, and neither do any people in my wing, it seems. I rush to the student union and grab a handful of packets, naturally stopping at Papa John’s to get parmesan cheese (I’m going to make pasta one of these days…) Day seized.
And now to wait for an hour as the eggplant soaks. As we wait, I will tell you a few weird facts that I either know or have guessed about eggplants.
*cheesy music*
Did you know… the eggplant is part of the nightshade family of plants. That’s the same family as tomatoes, and a bunch of poisonous plants. Monkshood, I want to say.
Did you know… if you don’t let the eggplant release juices with the salt it will soak up oil like an SUV when it’s cooking, and will also become nasty and slimy.
Did you know… eggplants are great roasted and mashed up as babaganoush? They are. You should try it.
Next step is to roast the eggplant in the oven. For this purpose I have checked out two baking sheets (along with the colander the eggplant drained in, and the pot I will cook the onions in) This is going to be a late, late dinner.
(After several long commercial breaks) Well, the eggplant and the zucchini are just about done roasting. I’m golden-ing the onions and some garlic, and will then add in the tomatoes.
Cooking in a dorm is a pain in the butt. Especially if you live on the third floor with a basement kitchen and then forget something.
Adding the tomatoes into the onion-garlic thing, and getting them (somehow) to look appetizing.
And finally… I stir in the eggplant and zucchini.
IT’S DONE.
Om nom nom nom nom nom nom…