Evaluate My Recipe For Ratatouille

[zazaza]

Mediterranean Ratatouille - recipe

This recipe is different from normal in that it incorporates olives and anchovies and is cooked in such a way in that, after chilling, it can be served in slices. Serves 4-6 people.

You will need the following ingredients:

1 large purple Eggplant (European Aubergine)

1 large or 2 medium red bell peppers (Capsicums)

2 large or 3 medium Onions

6-8 medium large Tomatoes

2 medium Courgettes (Zucchini)

8-10 cloves Garlic

Good quality Extra Virgin Olive Oil

About 20 pitted Olives (Black are better but you can use green)

1 small tin Anchovies in Olive Oil

Fresh sprigs of green Peppercorns

Fresh or dried Oregano, Thyme and Marjoram

2 or 3 Bay leaves

Cookware: A medium large plus a small non-stick saucepan

A large oven-proof glass or earthenware Lasagne type basin about 3” high x 8” long

Method:

First, wash all the vegetables in plenty of fresh water. Then, top & tail the aubergine and cut into round slices about 4-5mm thick. Place on a large tray and sprinkle with plenty of salt. Leave for about 30 minutes then turn each slice over, sprinkle with more salt and leave for another 15 minutes or so.

Meanwhile de-seed the red peppers and cut into medium size chunks. In a medium large 3 quart saucepan heat about 2 tablespoons olive oil and add the red peppers & bay leaves. Fry gently for about 20 minutes until very tender. Add the sprigs of fresh green pepper corns and fry for another 5 minutes or so.

Top & tail the tomatoes and cut into medium size chunks. Using a separate small non-stick pan cook the tomatoes gently in olive oil until very tender adding oregano to taste. About 25 minutes.

Peel, slice and chop the onions and garlic and add to the red peppers. Stir and add more olive oil if too dry.

Add 1 teaspoon of each of the remaining herbs and freshly ground black pepper. Add salt to taste. Chop the olives into small pieces and throw into the pan with the peppers, onions & garlic. Stir and cook gently for about another 15 minutes until the onions are translucent. When the tomatoes are cooked and mushy tip the entire contents of the small saucepan into the larger pan and stir everything together. Cook gently for another 5 minutes while you prepare the aubergine and courgettes. At this stage you can fish out the bay leaves and discard them. Discard the peppercorn twigs but leave the whole corns in the pan.

Wash all the aubergine slices in water and then pat dry using paper towels.

Top & tail the courgettes and cut into round slices about 4mm thick.

When the peppers, onions, garlic and tomato sauce mixture is completely cooked, spoon a 3mm thick layer of the sauce into the Lasagne dish. Place the aubergine slices on top, cutting to shape as necessary. Then add another layer of sauce, followed by the remaining aubergine. Then another layer of sauce this time followed by the courgette slices. Continue in this way until all the sauce and courgette is used up. Open the can of Anchovies and lay each fillet in a crisscross pattern over the top of the dish.

Cover with aluminium foil and cook in a moderate oven (about 170 C), for about 30 minutes.

Remove from oven and allow to cool or serve immediately topped with grated Parmesan cheese.

I like to prepare this dish at least 24 hours in advance, leaving it in the fridge after it’s cooled, to let the flavours develop. It can then be cut into slices and eaten cold (my preference) or reheated in the oven or microwave. Kept covered in the fridge at about 2-3 C it should still be nice even after a week. Some people might find this dish a little oily and that’s why I like to use a good quality oil so I can soak it up with some nice fresh French or Italian bread.

This dish is great on its own or served with almost any meat or fish.

Although I havn’t tried this yet, I think an interesting variation might be to pour a cheese sauce over the dish before putting in the oven. Comments and any other suggested variations welcome.

[Patsycat]

I also freeze it and reheat in the winter when some of the veggies are not available. It also tastes better after freezing!!

[zzdocxx]

Interesting, thanks Zazaza.

Edited June 8, 2008 by zzdocxx

[Riley'sLife]

Sounds delicious !! I would have to add more garlic and add dried chilli at the tomatoes cooking stage. Can't do without them! I think even the wife would like it, providing she could cover it in fish sauce. !! I think the cheese is a good idea, but I'd go with grated cheddar on the top so when cooked it would add that crunchy savory flavour.

I'll have to give it a try. Thanks for sharing.

Cheers Rick

[zazaza]

Sounds delicious !! I would have to add more garlic and add dried chilli at the tomatoes cooking stage. Can't do without them! I think even the wife would like it, providing she could cover it in fish sauce. !! I think the cheese is a good idea, but I'd go with grated cheddar on the top so when cooked it would add that crunchy savory flavour.

I'll have to give it a try. Thanks for sharing.

Cheers Rick

Thanks for your comments. I made some more yesterday and added a teaspoon of hot paprika pepper to the tomatoes which has added a little more "bite" to the dish. Adding grated cheddar sounds better than cheese sauce. Not so sure about the Thai chilies or the fish sauce though.