Ratatouille
Gently saute some chopped onion, garlic and ginger. (5-10 minutes)
Add some pernod. Let is reduce.
Add can of tomatoes, thym and a chopped roasted red bell pepper.
I add chicken stockpowder instead of salt and pepper.
Oh, and I had added grilled fennel. Chopped after grilling the slices.
Add some passata if you need. Let it all simmer into a nice, thick sauce.
I quickly precooked the slices of courgette and aubergine in the microwave.
Put everything (nicely) together in an ovendish.
Cover with tinfoil. Roast in 180C oven for 30 minutes to 2 hours.
Serve with nasi kuning.
And grilled turkeybreast.