Three of us afloat in the meadow by the swing,
Three of us abroad in the basket on the lea.
Winds are in the air, they are blowing in the spring,
And waves are on the meadow like the waves there are at sea.
Where shall we adventure, to-day that we’re afloat,
Shall it be to Africa, a-steering of the boat,
To Providence, or Babylon or off to Malabar?
Hi! but here’s a squadron a-rowing on the sea–
Cattle on the meadow a-charging with a roar!
Quick, and we’ll escape them, they’re as mad as they can be,
The wicket is the harbour and the garden is the shore.
No pirate would be caught dead eating ratatouille, but don’t tell your little buccaneers as they flee to shore. Every parent laments over how to get their children to eat vegies. Texture and taste matter the most you say, but secrecy and deception are the tools of success.
3 tbsp. olive oil
1 onion, thinly sliced
4 garlic cloves, peeled and sliced
1 small bay leaf
1 small eggplant, cut into 1/2-inch pieces (about 3 cups)
1 small zucchini, halved lengthwise and cut into thin slices
1 red bell pepper, cut into slivers
4 plum tomatoes, coarsely chopped (about 1 1/4 cups)
1 tsp. kosher salt
1/2 cup shredded fresh basil leaves
freshly ground black pepper
Over medium-low heat, add the oil to a large skillet with the onion, garlic, and bay leaf, stirring occasionally, until the onion has softened.
Add the eggplant and cook, stirring occasionally, for 8 minutes or until the eggplant has softened. Stir in the zucchini, red bell pepper, tomatoes, and salt, and cook over medium heat, stirring occasionally, for 5 to 7 minutes or until the vegetables are tender. Stir in the basil and few grinds of pepper to taste.