No, I'm not talking about the Disney film, although that was the inspiration behind making this dish! Don't get me wrong, I love the UK chunky vegetable version of ratatouille, but there's something so pretty and precise about this traditional French version that I just couldn't resist trying it for myself!
INGREDIENTS
1 aubergine
1 courgette
1 sweet red bell pepper (the long ones)
1 yellow squash (if you can get your hands on one - these are called yellow courgettes in the UK, but I'm yet to find a supermarket that stocks them. If you can't get one, just use an extra green courgette)
200g tomato puree (1 tube)
1 small red onion
2 small cloves of garlic
1/4 tsp chilli flakes
1/4 tsp oregano
2 tbsp olive oil
A few small sprigs of fresh thyme
Salt and pepper
Finely chop the onion and garlic, and add to the tomato puree along with the oregano, chilli flakes, 1 tbsp of olive oil and salt and pepper. Spread this mixture around the base of an oval baking dish (approx. 10 inches).
Slice the aubergine, courgette, red pepper and yellow squash into thin slices, approximately 1/16th inch thick. Lay the slices on top of the tomato puree mixture, alternating vegetables and overlapping so that most of each slice is covered by the slice on top of it. Drizzle with the remaining olive oil, season with salt and pepper and top with the fresh thyme.
Cut out an oval of greaseproof paper to fit inside your dish and place on top of your sliced vegetables. Bake in the oven at 180 degrees Celsius for 45 minutes. This dish is beautiful on its own, but tastes even better served with grilled lamb steaks. A perfect winter-warmer, or for those grey and rainy days.
INGREDIENTS
1 aubergine
1 courgette
1 sweet red bell pepper (the long ones)
1 yellow squash (if you can get your hands on one - these are called yellow courgettes in the UK, but I'm yet to find a supermarket that stocks them. If you can't get one, just use an extra green courgette)
200g tomato puree (1 tube)
1 small red onion
2 small cloves of garlic
1/4 tsp chilli flakes
1/4 tsp oregano
2 tbsp olive oil
A few small sprigs of fresh thyme
Salt and pepper
Finely chop the onion and garlic, and add to the tomato puree along with the oregano, chilli flakes, 1 tbsp of olive oil and salt and pepper. Spread this mixture around the base of an oval baking dish (approx. 10 inches).
Hey Han how come I didn't get any? It looks mouthwatering
ReplyDeleteI didn't get any either! It looks great you'll have to make some for me and Dad.
ReplyDelete