I made this dinner for my friend Zuri. The prep was suited for a casual chat n’ chew gathering. The ratatouille can be made in advance, and then throw the fish on 15 minutes before you want to eat.

Ratatouille

• 1 medium eggplant, cubed. Sprinkle with sea-salt and let sit on paper towel for 30 minutes until some of the excess water leeches out. Makes for less-mushy eggplant when it’s cooked.
• 1 medium zucchini, cubed or disked. Using the leeching technique is not a bad idea here either.
• 20-30 cherry tomatoes sliced in half
• Bell peppers, sliced in large squares (1″ x 1″)
• 1 medium red onion and/or fennel bulbs, in wedges
• Crushed garlic
• Fresh rosemary chopped fine (or use herb blender)
• Toss with olive oil, salt and pepper.

Roast em. Remove from oven… if any skins get blackened, peel it off.

Transfer veggies to large saucepan.

Add…

• 1/2 can of tomato paste.
• 1/2 cup red wine
• Water as needed (the consistency should be stewy, nice and thick)
• Bit of honey to cut acidity.
• Ground fennel seed (if fennel bulbs not used when roasting)

Simmer for 30-60 minutes.

Snapper

Red snapper fillets, fried with salt, pepper, lemon juice.

Serving

Sprinkle ratatouille with chopped fresh basil and mild goat’s cheese.

Serve with baguette for dipping.