Twisted Ratatouille

With multi-hued farm-fresh capsicums as my inspiration, I set off to make one of my all-time comfort foods, ratatouille. Now, there are a million recipes out there for ratatouille, and probably 90% of them would offend the historically correct die-hard ratatouillans, but general consencus is that it has to be a tomato based dish with onions and garlic, herbes de Provence, and vegetables such as courgette and aubergine. 


So you will all be shocked to find that my recipe below does not contain aubergine. It's not because I dislike aubergine, but because I find the recipe far easier to make, more flexible in its use, and more delicate in flavour without it. I also have a couple of illicit ingredients that I think make my ratatouille better than everyone elses (no false modesty around here).

Smoked tuna spaghetti

When I was single, this dish kept me alive. If I had not found this combination, I would have existed entirely on toast and red wine, so we can thank it for my healthy heart and buttocks today. Back then it was far less gourmet - simply "tuna spaghetti", but now in the modern era, we can get lots of lovely little gourmet things in tins, and smoked tuna is one of my favourites.