I just made a batch of ratatouille using green bell peppers. There is a bitter metallic taste. Is there anything I can do to salvage this batch?
This is what I did. Olive oil was used throughout.
Peeled eggplant, sliced in chunks, salted, rinsed
Cut slender young zucchini in same size chunks; Did not salt
Cut an onion and green pepper in chunks
Defrosted frozen Roma tomatoes from last year's garden. Rough chopped
Sauteed eggplant , added to casserole dish
Sauteed zucchini with an garlic clove, added to casserole
Sauteed green peppers, onion
Added last year's frozen Roma tomatoes to the onion/pepper mix, reduced and added to casserole
(I tasted the tomatoes after they defrosted; no issues there) Added some Herbs d'Provence, covered casserole and baked.
It is bitter and metallic. What happened ? Can it be rescued?
How to avoid this next time?
(I really like fresh made ratatouille in the summer)