Recipe:
Classic Ratatouille
Posted in Freshly Picked
This ratatouille is both delicious and visually stunning, with its accordion-like vegetable medley that you almost won’t want to cut into … almost! Best served alongside some warm, crusty bread.
Prep:
20
mins
cook
20
mins
bake
1
hour
serves
6
You will need:
- 5 Roma tomatoes
- 3 green zucchini
- 3 yellow zucchini, or yellow squash
- 4 banana eggplants
- 2 sprigs rosemary
- 20ml extra virgin olive oil
- Salt & white pepper
- 1 brown onion, diced
- 3 cloves garlic, diced
- 1 red capsicum, diced
- 2 Roma tomatoes, diced
- 30ml extra virgin olive oil
- Salt & white pepper
~
Recipe:
Simon Toohey
Directions:
- 1Preheat the oven to 150°C.
- 2Cook down the onion, garlic, capsicum and tomatoes in a pot with 30ml olive oil and a pinch of salt. Cover with a lid to sweat down for 20 minutes, stirring occasionally so it doesn’t stick to the bottom.
- 3In the meantime, using a mandolin, thinly slice the tomatoes, zucchini, squash and the eggplant about 3ml thick.
- 4Once the pot mixture has cooked, broken down and lost a lot of its moisture, place it in the blender and blitz to a smooth paste. Season with salt and white pepper to taste.
- 5Pour 100ml of the saucey mixture in the bottom of a non-stick pan, then layer the slices, alternating between the vegetables. Spiral them around the dish, starting from the outside of the pan and working all the way around until you have reached the middle. Chop up the rosemary and scatter on top, drizzle with the remaining olive oil, and season with a pinch of salt.
- 6Cover with foil and bake at 150°C for 60 minutes.
- 7Finally, try to accept the compliments humbly as your dinner guests rave about how beautiful your ratatouille is.
Tip:
If you have the time, cook this dish for up to 90 minutes for maximum depth of flavour!
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