Credit goes to Carolyn again here. I had plenty of eggplant and zucchini left, so I started with yesterday's leftover ratatouille juices (frozen overnight) and then added chopped red onion, red bell pepper, eggplant, zucchini, Holy Land's Curry blend and cayenne pepper, and some coconut milk towards the end (I couldn't resist licking the lid). In retrospect, I may have let it simmer a bit too long and probably could have used more garlic. It ain't pretty, but tastes great! I still have half of the zucchini and no classes tomorrow, so you can look forward to my rendition of (you guessed it) Carolyn's breakfast zucchini.
Well done! I have been enjoying my vegetables lately with the living daylights cooked out of them. I feel like in a soup, braise or curry, all of the nutrients stay in the liquid that you'll be consuming. Al dente is so overrated! Kudos on saving the rat liquid, and I always (carefully!) lick the lid from the coconut milk can :)
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