A few nights ago we ate ratatouille. We sweated the onions over a low heat for 45 minutes. We added basil, garlic, and Italian parsley—all fresh from our garden here in New Zealand. Over time, we added the vegetables: pepper, eggplant, courgette, tomato. Finally, we mixed cheese and bread crumbs together.
The eggplant grew from seed (heirloom from Diggers Club) in the garden. In the growing, I’ve been challenged about leadership.