Ratatouille-style Ratatouille

3 01 2012

This dish got my dad to eat eggplant. That rodent totally knew what he was doing.

This is a massive upgrade to already hearty, healthy traditional ratatouille simply because it is pretty. Look at it! Have you ever before known such an aesthetically pleasing Meatless Monday?

Ratatouille-style Ratatouille
from smitten kitchen.

1/2 onion, finely diced
2 garlic cloves, minced
1 can tomato sauce
2 tablespoons olive oil, divided
1 small eggplant
1 smallish zucchini
1 smallish yellow squash
1 longish red bell pepper
Few sprigs fresh thyme
Salt and pepper
Few tablespoons soft goat cheese, for serving

1. Preheat oven to 375°F/190°C. Pour tomato puree into bottom of an oval baking dish, approximately 10 inches across the long way. Drop the sliced garlic cloves and chopped onion into the sauce. Stir in one tablespoon of the olive oil and season the sauce generously with salt and pepper – if you’re me, especially generously with the pepper.

2. Trim the ends off the eggplant, zucchini and yellow squash. As carefully as you can, trim the ends off the red pepper and remove the core, leaving the edges intact, like a tube. With a very sharp knife, cut the veggies into very thin slices, approximately 1/16-inch thick.

3. Atop the tomato sauce, arrange slices of prepared vegetables concentrically from the outer edge to the inside of the baking dish, overlapping so just a smidgen of each flat surface is visible, alternating vegetables. You may have a handful leftover that do not fit.

4. Drizzle the remaining tablespoon olive oil over the vegetables and season them generously with salt and pepper. Remove the leaves from the thyme sprigs with your fingertips, running them down the stem. Sprinkle the fresh thyme over the dish.

5. Cover dish with a piece of parchment paper cut to fit inside. Bake at 375°F/190°C for approximately 45 to 55 minutes, until vegetables have released their liquid and are clearly cooked, but with some structure left so they are not totally limp. They should not be brown at the edges, and you should see that the tomato sauce is bubbling up around them.

6. Serve with a dab of soft goat cheese on top, perhaps with some crusty French bread, or atop quinoa if you’re partial to trendy complete-protein seeds (I am).


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2 responses

19 01 2012
Doro Wat – Spicy Ethiopian Chicken, Tomato, and Onion Stew « con tomates

[…] produce flavors wholly distinct from other schools of cooking with which I am more familiar (Thai, French, Mexican, Arabic…), and I’ve somehow always categorized them as Beyond My Kitchen […]

3 02 2012
Fotopost: Birkenfeld, Germany « con tomates

[…] is organic, a take on ratatouille with polenta bathed in thick, tart […]

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