Ratatouille
Jul. 24th, 2011 01:47 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
sylkeCopy and pasted from Smitten Kitchen's Ratatouille's Ratatouille, posting just so I have a record of what worked and what didn't. I should've taken pictures of the vegetables before slicing and of how much I had left over...
Pretty Fan-shaped Ratatouille
1 onion, finely chopped
4ish garlic cloves, very thinly sliced
2 cup tomato puree
2 1/2 tablespoons olive oil, divided
2 baby eggplants
1 medium zucchini
2 medium yellow squash (probably just need one, I had leftovers)
1 orange bell pepper
Dried thyme (because I didn't have fresh
Salt and pepper
Few tablespoons soft goat cheese, for serving
Preheat oven to 375 degrees F.
Pour tomato puree into bottom of an oval baking dish. I used my big round orange dish. 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.
Trim the ends off the eggplant, zucchini and yellow squash. As carefully as you can, trim the ends off the orange pepper and remove the core, leaving the edges intact, like a tube.
On a mandoline, adjustable-blade slicer or with a very sharp knife, cut the eggplant, zucchini, yellow squash and red pepper into very thin slices, approximately 1/16-inch thick. For my own future reference, on my mandoline, I used "thin slices" for everything but the eggplant, and went up to "medium slices" for the eggplant. The "Very Thin Slices" were actually a bit *too* thin, almost paper-thin. (If I was smart, I'd have some link to amazon stuff giving me a kickback, but I'm not, and I don't, and that's just a straight-up link to the page.)
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. Or, if you're like me, you have an entire bowl full of leftovers and are considering making it again tonight.
Drizzle the remaining olive oil (tablespoon and change) over the vegetables and season them generously with salt and pepper. Sprinkle liberally with dried thyme.
Cover dish with a piece of parchment paper cut to fit inside. It helped to basically trace the bottom of the dish and cut a bit of extra.
Bake for approximately 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.
Serve with a dab of soft goat cheese on top, alone, or with some crusty French bread, atop polenta, couscous, or your choice of grain. I used an herbed goat cheese that was faboo and served over couscous. I'd like to try the next batch over quinoa to put some protein into the meal.
Now I just need some sort of meat or cream sauce or a half pound of cheese to go with it so my husband doesn't just think of it as a side dish.
Pretty Fan-shaped Ratatouille
1 onion, finely chopped
4ish garlic cloves, very thinly sliced
2 cup tomato puree
2 1/2 tablespoons olive oil, divided
2 baby eggplants
1 medium zucchini
2 medium yellow squash (probably just need one, I had leftovers)
1 orange bell pepper
Dried thyme (because I didn't have fresh
Salt and pepper
Few tablespoons soft goat cheese, for serving
Preheat oven to 375 degrees F.
Pour tomato puree into bottom of an oval baking dish. I used my big round orange dish. 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.
Trim the ends off the eggplant, zucchini and yellow squash. As carefully as you can, trim the ends off the orange pepper and remove the core, leaving the edges intact, like a tube.
On a mandoline, adjustable-blade slicer or with a very sharp knife, cut the eggplant, zucchini, yellow squash and red pepper into very thin slices, approximately 1/16-inch thick. For my own future reference, on my mandoline, I used "thin slices" for everything but the eggplant, and went up to "medium slices" for the eggplant. The "Very Thin Slices" were actually a bit *too* thin, almost paper-thin. (If I was smart, I'd have some link to amazon stuff giving me a kickback, but I'm not, and I don't, and that's just a straight-up link to the page.)
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. Or, if you're like me, you have an entire bowl full of leftovers and are considering making it again tonight.
Drizzle the remaining olive oil (tablespoon and change) over the vegetables and season them generously with salt and pepper. Sprinkle liberally with dried thyme.
Cover dish with a piece of parchment paper cut to fit inside. It helped to basically trace the bottom of the dish and cut a bit of extra.
Bake for approximately 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.
Serve with a dab of soft goat cheese on top, alone, or with some crusty French bread, atop polenta, couscous, or your choice of grain. I used an herbed goat cheese that was faboo and served over couscous. I'd like to try the next batch over quinoa to put some protein into the meal.
Now I just need some sort of meat or cream sauce or a half pound of cheese to go with it so my husband doesn't just think of it as a side dish.
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