今日の夕食は、冷蔵庫にあるもので適当に作るパスタ。茄子とズッキーニを焼いて取り出して（ズッキーニはまだ歯ごたえがある状態）、食べてしまわなくてはいけないベーコンがあったのでベーコンも焼いて取り出し、ニンニクのスライスをオリーブオイルで揚げ焼きにして取り出し、余っていた缶トマト（半分くらい）と冷凍していたプチトマトを入れて少し煮詰め、茄子とズッキーニとベーコンを戻して温めて茹でたパスタと和え、グラタン皿に入れてチーズをのせてオーブンで焦げ目がつくまで焼きました。

Today’s dinner was pasta with what we had in the fridge, no recipe to follow.  I cooked aubergine and courgette first in olive oil (kept some crisp texture of courgette) and took them out, cooked bacon as well as it needed eating asap, took it out, added sliced garlic until slightly brown, took them out, then added left-over tin tomato (about a half of the tin) and some petit tomatoes I’d frozen, a splash of water and cooked it down a little.  When the pasta was cooked I added it as well as aubergeine, courgette, garlic & bacon into the tomato sauce, mixed all together well and poured all into a gratin dish, sprinkled on some pizza cheese and baked it in the oven until nice and brown.

お野菜やニンニクは小さく切ってもおいしいですが、今日は大きく切ることに。一口ごとに茄子があったりズッキーニがあったり、ベーコンがあったり、ニンニクがあったりと味が変わって美味しかったです。

Sometimes I cut the vegetables small so they become part of the sauce but today I didn’t, I kept them in larger slices so when you eat it you get different bit, sometimes aubergine, sometimes courgette, sometimes bacon and sometimes garlic.  I find it a little more interesting.

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