I've even tried the Cypriot version known as Briami and the Turkish version known as Turlu and I still wasn't converted.
That was well over 5 years ago, and I am always willing to give things another try, as tastes mature, dont they?!.
Truth is I had not intended on making ratatouille, but I found myself with vegetables that just shouted make ratatouille with us.
So these vegetables were chopped and stewed with some herbs and chopped tomatoes transferred to a casserole pot to simmer away slowly.
I know squash is not traditional in a Ratatouille, but I had half a butternut squash in the fridge that had to be used, so I added it to the post. Its an optional extra.
It was suggested to me to serve the ratatouille with crusty bread, but I opted to make some griddled polenta cakes cut in the shape of flowers of course. Let me assure you that the above (pictured) polenta did not go to waste, it was enjoyed the following day.
When I placed the polenta in the fridge to set, I was reminded of this V Pud - Vegetarian Black Pudding that I picked up a couple of weeks back. I've had V Pud - Vegetarian Black Pudding a few times when I lived in Scotland see here. I have to admit I was not overly keen on it then as I found it a little powdery, but for old times sake (Thankful for my time in Scotland) I decided trying it again. I had not expected to use it an an accompaniment to this meal though, but it worked. For me the star of the dish was actually the VPud - it was much spicier and textured than I remembered. It was very reminisce of vegetarian haggis too. I wondered if the recipe has been improved, if so - so much the better as I will definitely be picking some more up when I see it again.
As for the ratatouille, do you remember at the start I said I didn't like ratatouille. Well, honestly I still feel the same about it. Its not a dish I will be making again in a hurry.