Ratataouille_WW 1pt

I've been struggling with writing a post, not because I hadn't cooked anything that merited posting, but because I didn't feel like I had anything particularly interesting to say. I don't think you come here to be bored, sure, of course you come for the recipes, but humor me and tell me you come for the commentary and stories too. Lately, I just feel like I've been trying to catch my bearings with the new job and the new commute, a commute which gets me home about an hour later than I used to, and which makes me feel all rushed at the end of the day.

However, the other day I was listening to The Splendid Table on American Public Media and the host was interviewing a couple who had recently written a book titled "What We Eat When We Eat Alone: Stories and 100 Recipes" this got me thinking. There are certain things that I will not eat in front of people, even CB. Not because they are gross, but because they are weird. For example, when I am home alone, I will not only eat a spoonful of peanut butter, I will make a well in the peanut butter and squirt maple syrup into the well, and then I will top that with cool whip. Yes, this is what I eat when no one is looking, and I eat it at the refrigerator with all the ingredients on a shelf, and I just pull the ingredients out over and over until I have had enough. I eat this with the refrigerator door open in the off chance that CB comes home and I don't know, and he walks into the kitchen; the door is my buffer - it gives me a few seconds to shove the spoon in my mouth and then rearrange the peanut butter, syrup and cool whip so it doesn't look like they are lined up. I have other things that I eat when no one is home, but the PBSCW spoonful is pretty much my go to.

So, I ask, what do you eat when no one is home. The more gross the better. Also, if you have this book, or know anyone who has it, I'd love to borrow it.

Okay, on to the recipe. If I'm being honest with you, I have wanted to make this recipe for years. Ever since I saw the movie Ratatouille on DVD; like two years ago. I don't know what the hell I've been doing for two years that I was too busy to throw this recipe together, but I digress. I made it this weekend because the farmers market was just ripe with all of the ingredients. It is a Weight Watchers recipe, and I thought it was delicious, but I think CB thought it lacked a little um, flavor. Maybe if I had sauteed the onions and leeks in butter instead of pan spray he would have thought differently, but then it wouldn't have been a weight watchers recipe, now would it have been. I was very happy with it.

Here goes

Ratatouille | WW 1.5 pts

Makes 4 servings

• 2 teaspoons olive oil
• 1 onion
• 1 red bell pepper
• 1 green bell pepper
• 1 medium eggplant
• 1 medium zucchini
• 4 tomatoes
• 1 cup tomato juice
• 2 cups water
• 2 garlic cloves, minced
• fresh or dried herbs: basil, oregano, thyme, parsley
• fresh grounded black pepper

Directions
Chop the onion.Cut bell peppers in thumb sized slices.Peel and dice eggplant.Dice zucchini.Peel, seed and chop tomatoes.

Heat the olive oil in a large nonstick pan over medium heat. Add onions and cook, stirring constantly until golden.

Add 1 cup water and the sliced bell peppers; cook, stirring frequently, until liquid has evaporated, 5 minutes.

Add 1 cup water, the eggplant and zucchini; cook, stirring frequently, until liquid has evaporated, 7 minutes.

Add tomatoes, tomato juice, garlic, basil, oregano, thyme and black pepper. Cover the pan and cook for 10 minutes, stirring occasionally; add additional water if necessary.

Uncover, reduce heat to medium-low and continue cooking until vegetables are tender but still retain their shape and liquid has evaporated, 10 minutes.

Divide evenly among 4 plates, garnish with parsley and serve.

The Ratatouille may be served hot, cold or at room temperature.

Nutritional Information
per serving:
1.5 WW-Points
105 Calories
3 g Total Fat, 0 mg Cholesterol

Rating = Damn Good