• Facebook
  • Instagram
  • Pinterest
  • Snapchat
  • Twitter
  • YouTube
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

MsMarmiteLover

  • Food
    • Recipes
    • Vegetarian
    • Vegan
  • Travel
    • France
    • Italy
    • Spain
    • UK
  • Wine
  • Gardens
  • Supperclubs
  • About
    • Press
    • Books
  • Shop
    • Cart

Recipes: Chocolate aubergines, Pepperonata and Ratatouille

April 15, 2012 10 Comments Filed Under: Food, Recipes, Uncategorized

One of the things that I love about the Secret Garden Club is that I can experiment within the bounds of the theme that we have set. This week was all about Mediterranean Vegetables. I made Ratatouille vaguely based on the recipe from the movie, Pepperonata, the sunset hued garlicky olive oil mopped up with olive bread, and Chocolate aubergines.
Chocolate aubergines 

I’ve been dying to try out the seemingly bizarre combination of chocolate and aubergines for a few years now. This is a recipe from the Amalfi region in Italy, using steamed aubergines. There is also a fried aubergine with chocolate recipe which I’ll try out at a later date.
6 finger aubergines, keep the stalks on.
125g ricotta
100g candied fruit (expensive ones if possible), diced
3 tablespoons of sugar
100g of dark chocolate, broken into pieces. Save a little to grate into the ricotta.
3 tablespoons of Southern Comfort
100g of double cream

Steam the aubergines for 15 minutes or so, until a fork easily pierces them.
In the meantime mix the ricotta with the diced candied fruit, a little grated chocolate and the sugar.
Make the sauce: warming the cream and Southern Comfort, then adding the chocolate.
Remove the aubergines from the steam and slit them down the middle on one side, just enough to make a little pouch for the stuffing. 
Dust each aubergine inside with a little more sugar.
Put a large tablespoon of the ricotta stuffing in each aubergine.
Place on a dish and pour the chocolate sauce over.
Chill for a couple of hours then serve.
You can add some more diced candied fruit on top if you wish.

Ratatouille with saffron, yoghurt and sumac

Ratatouille’s Ratatouille

This is an adaptation of the recipe from the film. But I’ve added saffron and sumac to lend this typically Provencale dish a Middle Eastern flavour.
 It’s a little bit of a pfaff, probably takes a couple of hours to make all in all but it’s the taste of sunshine on  a plate.
Serves 4
2  red/orange bell peppers, seeded, roasted and skinned
4 tomatoes, skinned and seeded, then diced.
2 tablespoons olive oil
1 onion, diced

2 garlic cloves, minced
1 tspn of Salt
A pinch of saffron
A glug of Verjuice (a less acidic kind of vinegar)
Few sprigs fresh thyme, oregano
1 firm aubergine, thinly sliced

2 small courgettes, thinly sliced
Salt and pepper to taste (Salt isn’t bad for you if you use good sea salt with plenty of minerals)
150ml yoghurt with a tablespoon of Sumac stirred in, for serving
Preheat oven to 200C.
1.       Cut your peppers in half and place them cut side down on an olive oiled roasting tray. Roast for 20 minutes. Then skin. When cool, dice.
2.       Cut a cross in the top of your tomatoes and drop them briefly into boiling water. The skins will easily pull off the tomatoes now. Cut in half and remove the seeds. Dice the tomatoes, keeping the juice.
3.       In the meantime, put olive oil into your saucepan/frying pan and sweat the onions.
4.       Add the garlic, the salt, the saffron, the herbs and the verjuice.
5.       Add the diced tomato with juices.
6.       Prep the aubergine and courgette by slicing both thinly, say 5mm thick slices. Obviously don’t use the stems!
7.       Put your nicely softened pepper, onion, saffron, herby mix (but remove the Thyme sprig sticks if they are woody, leaves are fine) onto an olive oiled roasting tray. Yeah use the same one as before, who needs to wash up more?
8.       Arrange the slices of aubergine and courgette in overlapping slices onto spread out mixture.
9.       Cover with foil and roast for 45 to 55  minutes in your 200C oven. The vegetable should be soft but not watery. 
10. Remove from oven, remove the foil and roast, uncovered for another ten minutes.
11. Top with yoghurt and sumac and more herbs. 

Eat with crusty bread or couscous.

Pepperonata

Pepperonata
I made this with a variety of sizes and types of peppers. 

Olive oil
2 Romano peppers
2 red bell peppers
1 yellow bell pepper
6 baby sweet peppers
1 onion, sliced
3 cloves of garlic, minced
Salt, at least a tablespoon but keep tasting as you go along and add more if needed
Chopped herbs, marjoram and oregano
2 bay leaves, fresh if you can
A glug of Verjuice
2 tablespoon of capers
1 tablespoon of pickled green peppercorns (optional)

Preheat your oven to 180c.
Oil a baking tray with olive oil. Put all the peppers on it whole and roast for 15-20 minutes.
Take them out and strip of the skins, remove seeds and cut into 2cm strips.
In a heavy pan with a lid that can go in the oven, sweat the onion in the olive oil, do not let it burn, it should be soft. 
Add the garlic, salt, herbs, verjuice.
Then add the pepper strips.
Put the lid on the pan and put it in the oven for about 45 minutes. The peppers should be soft and sweet.
Add the capers and peppercorns. 

Serve with bread and goat’s cheese and a glass of Rosé.

Next Secret Garden Club 27th of May: Three sisters, corn, beans and squash. http://www.wegottickets.com/event/157920

Recent posts

latua pasta meal kit pic:Kerstin Rodgers/msmarmitelover

How hospitality has pivoted to survive the Covid lockdown: meal kits, zoom tastings and a delivery supper club

March 5, 2021

Japanese sweet potatoes

February 28, 2021

kosho pic: Kerstin rodgers/msmarmitelover.com

New citrus recipes: using bergamot, blood orange, yuzu and pomelo

February 6, 2021

Previous Post: « Secret Garden Club in Country Living magazine
Next Post: Tomatoes, peppers, aubergines, and courgettes – the best of Mediterranean vegetables »

Reader Interactions

Comments

  1. Sheena

    April 15, 2012 at 8:40 pm

    Peperonata and Ratatouille look divine, so summery!

    I like to think of myself as being quite open-minded, but have to admit the chocolate aubergines caused a slightly furrowed brow! That said, I am a little curious so I may have to pluck up the courage to give it a go.

    You didn't mention whether you enjoyed the combination, though – would you make it again?

    Reply
  2. fallen from flavour

    April 15, 2012 at 10:36 pm

    i have never thought of preparing aubergines with chocolate, but seeing your dish has made me want to try it.

    Reply
  3. theundergroundrestaurant

    April 16, 2012 at 12:01 am

    Sheena, we really enjoyed it! I want to try it fried too.

    Reply
  4. undefined

    April 20, 2012 at 11:16 pm

    You are so brilliant!!! I really do wanna have a try!!!!

    Reply
  5. Anonymous

    April 21, 2012 at 6:04 am

    u've been surrounded by Chinese!

    Reply
  6. Automan

    April 21, 2012 at 10:22 am

    Oh my eyes!!! Oh my eyes!!!

    Reply
  7. Becca (playdohandpoo)

    April 22, 2012 at 2:12 pm

    oh my goodness this looks divine! i love chocolate and vegetable combinations like courgette and chocolate cake. will try this. thanks. becca

    Reply
  8. James

    May 20, 2015 at 12:07 am

    Chocolate aubergines? Well that's different! When you think about it it makes sense – aubergines have a high sugar content, and we use carrots, parsnips & beetroot in baking. But it takes someone like you to make it happen!

    Reply
    • Kerstin Rodgers aka MsMarmiteLover

      May 20, 2015 at 12:27 pm

      I have to admit James that this is a recipe that is well known in Sicily! And it works really well…

      Reply
    • Kerstin Rodgers aka MsMarmiteLover

      May 20, 2015 at 12:28 pm

      Not Sicily, Amalfi. Doh!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

MsMarmiteLover aka Kerstin Rodgers.

Chef, photographer, author, journalist, blogger. Pioneer of the supperclub movement.

This is my food and travel blog, with recipes, reviews and travel stories. I also stray into politics, feminism, gardening.

Subscribe to my mailing list

msmarmitelover

Kerstin Rodgers/MsMarmiteLover
I had one leek, one potato, but that’s enough to I had one leek, one potato, but that’s enough to make a leek & potato soup. I added garlic, rosé & Parmesan. I made a storecupboard salad from a cucumber & a tin of sweet corn. (Always have sweet corn in your pantry- it makes a tomato/sweet corn salad, or a tuna sweet corn salad or Thai style corn fritters) which I dressed with lemon juice & avocado oil. I also made garlic bread: a tiger loaf sliced almost to the bottom- room temp butter mixed with salt & minced garlic- wrap in foil and bake in the oven for 15 minutes. A simple leftovers lunch.  #leftovers #lockdownlunch #london #pantryessentials #soup #sweetcorn #garlicbread #supperclub #covidcooking #bubblelunch
Couscous and bulghur wheat are so brilliant when i Couscous and bulghur wheat are so brilliant when it comes to quick lunches. Especially if you bung them in the rice steamer. They take literally minutes to cook and are fluffy and perfectly done. I mixed in a tin of tuna and some preserved lemon, a few spring onions and a little tahini dressing. Served with a carrot and mandarin salad. I’m trying to use up the bottom drawer of my fridge and dried goods in my pantry before I do more shopping. Preserved lemons are one of my pantry essentials.  #pescetarian #couscous #ricesteamer #lockdownlarder #supperclub #lunchformybubble #londonlockdown
Baked cauliflower ‘wings’ for lunch. Easy. Bre Baked cauliflower ‘wings’ for lunch. Easy. Break into florets. Dip into batter of flour and fizzy water with sweet smoked paprika and salt. Lay on oven tray ( covered with parchment or silpat) and bake for 30 mins in hot oven. Then brush with butter and bake for another 5 mins or so. I served with a dipping sauce of yoghurt and lime marinade from @granluchito and more salt. #vegan #vegetarian #cauliflower #supperclubchef #recipe #5aday #lockdownlunch #baked #cauliflowerwings
Today I made tofish and chips for my bubble. My da Today I made tofish and chips for my bubble. My daughter and her boyfriend are working here everyday while their new flat upstairs is having the builders in. I like it because I have someone to cook for and I get a bit of company. Although in reality it’s 3 people sitting silently at their laptops all day. Today I did hear the high court session where a woman has sued Labour to find out the names of people who leaked a report. Anyway tofish is marinated firm tofu with one side covered with nori kelp and deep fried in batter. It really does taste fishy, and the nori looks like fish skin. Will do again. #supperclubchef #londonlunch #vegan #tofishandchips #tofurecipes #deepfried #handcutchips #homecooked #recipeoftheday
Another #lockdownlife activity, learning to darn. Another #lockdownlife activity, learning to darn. This red wool cardigan was shredded by moths. I’m trying both visible and invisible mending. The sleeve I darned in the traditional way. The holes I edged with embroidery cotton, making a feature of ‘moth lace’. All v Prince Charles don’t you think? He’s into patching and saving old clothes.  #visiblemending #darning #moths #longlonelynights #covid #lockdown #recycling #upcycling #ecofashion #redcardigan
Did that internet recipe doing the rounds- baked f Did that internet recipe doing the rounds- baked feta with tomatoes. I added red peppers, olive oil, garlic. Bake for 20 minutes then mix together - the feta forks a creamy sauce. Stir in freshly cooked pasta. Basta! #easyovenrecipes #bakedfetaandtomatoes #bakedfetapasta #supperclub #londonlockdown #coronacooking #vegetarian #justaddpasta #bakedfetacheese
Making thin crepes with lemon and sugar and banana Making thin crepes with lemon and sugar and banana and maple syrup. Using a cast iron crêpière I bought in a french supermarket years ago. For lunch we had savoury crepes with cheese and garlic. Apparently savoury crepes are ‘ middle class’! Who knew? #pancakes #pancakeday #shrovetuesday #crepes #bananapancakes🍌 #supperclub #londonlockdown #eatingwithmybubble
I’m cooking a lot of Asian food right now. It’ I’m cooking a lot of Asian food right now. It’s quick, hearty, tasty and healthy at the same time. Here I cubed leftover firm tofu, the whites of spring onions, mushroom stems, red pepper fried in groundnut oil, a little garlic, run out of ginger, some chilli bean sauce leftover from a jar, some soy sauce, a little teriyaki sauce from @misotasty . Then I boiled black soba noodles for 5 minutes, rinsed them in cold water, slung them back in the stir fry pan al dente. Another 5 minutes on the stovetop, I served them with the green parts of the spring onion, and a squirt of Yuzu paste from @misotasty. Served as a quick office lunch to my ‘son-in-law’ @jamescalmus who is here working while builders make an unholy noise in the flat above. My daughter and he will be moving in above when the work is done at the end of March. It’s scary buying a place for the first time- and dealing with builders- and blowing the last of your money. I remember when I bought my second flat, I was so broke I couldn’t afford a bed, and slept on the carpet for 3 months. #moving #firsthome #london #supperclub #mybubble #asianfusion #sobanoodles #tofurecipes #homecooked #lockdownlife
Heart shaped pasta parcels stuffed with cheese fro Heart shaped pasta parcels stuffed with cheese from @latuapasta one of the meal kits I’ve been trying recently. It comes with a jar of tomato sauce. The perfect dish for a nervous cook trying to impress a love. Myself I’m a corona loner as per usual. It’s ok, I’m used to it. Post- menopause I don’t have the longing I used to experience which made me needy and desperate with regards to ‘having a relationship’. Yes it does get lonely but actually I also feel a kind of relief. Happy Valentine’s Day to those who have romantic love and an even happier v day to those who don’t...
#valentines #valentinesday #vday #mealkits #foodoflove #freshpasta #valentinesdinnerathome #london #supperclub
Another Facebook marketplace find- this gorgeous g Another Facebook marketplace find- this gorgeous green velvet armchair which is also very comfortable-£50. The fire is lit 🔥 my broken ankle is propped up and I’ve a lovely cup of tea. #facebookmarketplace #recycling #upcycle #interiors #edwardianflat #londoninteriors #cosyhome #supperclub #greenvelvet #velvetarmchair #interiorsonthecheap
Pomelo candied peel is so fragrant. Instructions: Pomelo candied peel is so fragrant. Instructions: pare off the zest in longish strips, making sure there is no white pith. Then cover the peel with cold water, bring to the boil, then drain. Repeat this step twice more. This gets rid of the bitterness.  Then add 200g caster sugar and 400ml water to the peel. Simmer until the peel has absorbed all of the syrup. Then pour granulated sugar into a bowl; prepare a rack with parchment paper underneath to catch drips. Carefully extract each strand of peel and dip it into the sugar, then lay on the rack to dry out. Leave the peel 24 hours. Keep any sugar left over from the pan, and bowl, which will be lemon/pomelo scented, to use in baking. #supperclub #citrus #pomelo #candiedpeel #recipe #baking #lockdownlife #covidcooking #slowcooking #londonlife
My lady cave, my she shed, my recycled summerhouse My lady cave, my she shed, my recycled summerhouse. I’m going in for #shedoftheyear !
Everything made from stuff found in skips. #london #shed #shedlife #lockdown2021 #woodburner #bedinshed #throughtheroundwindow #supperclub #recycled #dumpsterdiver #ecobuilding
Black pepper firm tofu from @misotasty who are now Black pepper firm tofu from @misotasty who are now doing craft tofu. You fry the tofu cubes in cornflour then make a rich sauce with red pepper and black pepper, garnish with spring onions. Yet another fab thing to do with tofu! #tofurevangelist #tofurecipes #supperclub #blackpeppertofu #chinesenewyear #yearoftheox #chinesefood #covidcooking #lockdownlarder #vegetarian
Hot and sour soup with soft tofu from @misotasty j Hot and sour soup with soft tofu from @misotasty just the thing for a snowy day. Ate this on Sunday with my bubble. Persuading people that tofu is good to eat one meal at a time!  #tofu #tofurecipes #hotandsoursoup #soup #winterfood #supperclub #londonchef #homemade #recipes #vegan #vegetarian link to recipe: http://secret-garden-club.blogspot.com/2013/02/herbs-jackie-magazine-and-hot-and-sour.html?m=1
Japanese sweet potatoes from Miyazaki. They are th Japanese sweet potatoes from Miyazaki. They are the best I’ve ever had- small, dense, fluffy silky and sweet. I baked them in the oven and served with smoked trout and creme fraiche from @natoora “ Sweet potato is highly nutritious. It is high in fiber and will activate your intestinal system, and a white sticky substance “jalapin” that can be found when sliced, will help with digestion and help regulate your intestinal environment. Since its antioxidative vitamin C and antioxidative carotenoid are not lost by heating the sweet potato, experts say it is good for health and beauty. “ #sundaylunch #supperclub #sweetpotatoes #smokedtrout #pescetarian #japaneseingredients #oyatsuimo #miyazaki #yaki-Imo
Pomelo, cucumber and gadogado peanut dressing. So Pomelo, cucumber and gadogado peanut dressing. So refreshing! Pomelo is, along with mandarins and Citron, one of the original citrus fruit from which many others were bred. It’s rather like a grapefruit ( which bred with bitter orange, is a descendant) but sweeter, firmer, drier and more meaty in texture. It’s quite a pfaff to prepare as you have to take all the membrane and pith off- that’s the bitter bit. The pith can be turned into a poor mans cutlet, a Cuban steak, when times are tough. The peel can be candied. this citrus lasts a long time in the fruit bowl. #citrus #citrusrecipes #pomelo #wintersalads #gadogado #peanutdressing #supperclub #lockdownrecipes  #saturdaylunch #februaryfood #vegetarian #vegetarianrecipes
Flammkuche is a kind of German or alsacien pizza- Flammkuche is a kind of German or alsacien pizza- very thin. I got this flammkuche with a topping of nutmeggy bechamel, mushrooms, mozzarella & pesto as a #mealkit from @amelie_restaurants. Even the keenest cooks get sick of their own food! It’s really delicious and quick to prepare. #flammkuchen #pizza #vegetarian #lockdown2021 #lockdownfood #foodsolutions #covid_19 #newnormal #dinnerin10minutes #londonlife
Blood orange, fennel and dill salad with mustard d Blood orange, fennel and dill salad with mustard dressing. Easy peasy winter citrus salad. Best to use a mandolin to shave the fennel. #supperclub #covidmenu #citrus #bloodorange #wintersalad #lockdownlarder #valentinesday❤️ 💛💚🧡
Tarte au bergamote 💛done with puff pastry rathe Tarte au bergamote 💛done with puff pastry rather than shortcrust because that’s what I had ready made and hurty ankle meant I didn’t have wherewithal to make own pastry. I used zest and juice of a bergamot and zest and juice of 2 lemons 🍋. This bergamot I actually grew! #bergamot #citrus #tarte #tarteaucitron #supperclub #winterdesserts #sour #sharp #sweet #lockdownfood #covidcookery 💛💛💛
Made kosho with my incredibly expensive @natoora Y Made kosho with my incredibly expensive @natoora Yuzu (£12.80!) using the zest, 1 deseeded green chilli and some @maldonsalt in the pestle and mortar. It’s good to sprinkle on rice, noodles, soup. #condiments #citrus #yuzu #japanesefood #londonchef #supperclub #yellowfood #winterfood #seasonal #chilli #msmarmitelover
Load More... Follow on Instagram

Archives

Copyright © 2021 msmarmitelover