Ratatouille
Not exactly the traditional dish but delightful, with a small homage to the animated movie of the same name. If a rat can cook, then so can anyone.
Equipment
- 1 Medium frying pan
- 1 Casserole or ovenproof dish
- 1 Mandolin optional, you can always use a knife
Ingredients
- 1 whole red capsicum halved with seeds and ribs removed
- 1/2 whole yellow or orange capsicum seeds and ribs removed
- 2 tbsps olive oil extra virgin
- 2 cloves garlic crushed
- 1/2 whole brown onion medium finely diced
- 3 whole tomatoes chopped
- 2 sprigs thyme
- 2 sprigs flat-leaf parsley
- 1/2 whole bay leaf
- salt to taste
- 1 whole zucchini thinly sliced
- 1 whole squash thinly sliced
- 1 whole eggplant thinly sliced
- 3 whole tomatoes thinly sliced
- 1/2 tsp garlic minced
- 2 tsp olive oil
- 1/8 tsp thyme leaves
- salt
- black pepper freshly ground
Garnish
- Assorted fresh herbs thyme flowers, chervil, thyme
- salt
- black pepper freshly ground
- 1/2 tsp garlic minced
- 1 tsp olive oil extra virgin
- 1 tsp vinegar balsamic
Instructions
Piperade (sauce)
- Preheat oven to 230 °C (450 °F).
- Place capsicum halves on a tray lined with baking paper skin side up. Put the tray in the oven and roast until the skin loosens, Approx. 15 minutes.1 whole red capsicum, 1/2 whole yellow or orange capsicum
- Combine oil, garlic, and onion in a medium frying pan over low heat until very soft but not browned. (Approx. 8 minutes.)2 tbsps olive oil, 2 cloves garlic, 1/2 whole brown onion
- Add tomatoes, thyme, parsley, and bay leaf to the pan. Simmer over low heat until very soft and very little liquid remains. (Approx. 8 minutes.)3 whole tomatoes, 2 sprigs thyme, 2 sprigs flat-leaf parsley, 1/2 whole bay leaf
- Remove the capsicum from the oven and set aside until they are cool enough to handle. Then, peel and chop the roasted capsicum finely.
- Add roasted and skinless capsicum and simmer to soften. Season to taste with salt, and remove the bay leaf.salt
- Puree in a blender or use a stab mixer. Reserve a tablespoon of the Piperade for garnishing and spread the remainder evenly over the bottom of the casserole or ovenproof dish.
Main dish
- Preheat the oven to 130 °C (275 °F).
- Thinly slice the zucchini, yellow squash, eggplant, and tomatoes (Advice: use a mandolin).1 whole zucchini, 1 whole squash, 1 whole eggplant, 3 whole tomatoes
- Arrange a strip of alternating slices of vegetables over the Piperade, overlapping so that 2 mm of each slice is exposed. Rinse and repeat until the dish is filled. Keep in mind you may have some left over.
- Mix garlic, oil, and thyme leaves in a bowl and season with salt and pepper to taste. Spread over vegetables. Cover with baking paper.1/2 tsp garlic, 2 tsp olive oil, 1/8 tsp thyme, salt, black pepper
- Bake until vegetables are tender when tested with a fork, (Approx. 2 hours.) Then uncover and bake for another 30 minutes.
Vinaigrette
- Combine 1 tablespoon of the reserved Piperade, olive oil, vinegar, herbs, and salt and pepper to taste in a bowl.Assorted fresh herbs, salt, black pepper, 1/2 tsp garlic, 1 tsp olive oil, 1 tsp vinegar, 1 whole red capsicum
Serve
- Serve hot and drizzle vinaigrette around the plate.2 tbsps olive oil
