Putting wine in my ratatouille…

GOURMANDE in OSAKA

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OK, not really what the title says. That’s a fish and veggie lunch.

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I did have some ratatouille veggies as a base : aubergine, bell pepper, onion.

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I had some lesser cuts of mackerel, what is left with the spine after they take the sushi blocks. There is still something to eat on the frame. I put them in a pan with a cut onion, 3 glasses of red wine, a little soy sauce and kurozato (black sugar). Let reduce.
Added steamed aubergine and cut bell pepper. Simmered a few minutes :

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Done !

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Served. It’s very juice, so that goes well with potatoes.

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Boiled, then mashed, flavored with salt, pepper, chili and olive oil.

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