Ratatouille, crusty bread and white wine is a summer staple for us. Summer still seems to be a very long way off, but we thought we might hurry it along a bit.
This walnut sauce I usually use for steamed green beans. But we had a bunch of asparagus that needed eating. With crusty bread and butter or olive oil for spreading, plus a bottle of good french white, this was a delicious, meat-free Monday meal.
1 aubergine – diced
1 medium courgettes- diced
1.5 can tinned tomatoes with herbs
2 garlic cloves crushed
1/2 cup red wine
salt and pepper to taste
sautee garlic and onion in oil. Add aubergine and courgette and sautee for 2-3 minutes. Add tinned tomatoes (I was doing the quick and easy version!) and simmer until cooked and vegetables tender.
1 cup walnuts
gloop of olive oil
squeeze of lemon
1 small bunch parsley finely chopped
1 garlic crushed
add ingredients to a blender, blend until a coarse paste. You may need to add water to make it more saucy. Gently heat and pour over top of roasted asparagus. As a variation, this sauce is also lovely if you add cream and stir through hot flat ribbon pasta.