Ratatouille
Serves: 8
Ingredients
- ½ onion, finely chopped
- 2 garlic cloves, very thinly sliced
- 1 cup tomato puree (such as Pomi)
- 2 tablespoons olive oil, divided
- 1 small eggplant
- 1 smallish zucchini (green)
- 1 smallish yellow squash (yellow zucchini)
- 1 longish red bell pepper
- Few sprigs fresh thyme and basil leaves.
- Salt and pepper
Instructions
- Lightly saute onion and garlic with some olive oil on a pan till fragrant. Pour in tomato sauce, thyme leaves, salt and pepper. Leave it to simmer on low flame for 10 minutes.
- 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.
- 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.
- Pour tomato sauce onto a baking dish. 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.
- 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. Randomly stuff basil leaves in between the vegetable.
- Cover dish with a piece of parchment paper or aluminium foil.
- Bake for approximately 45 to 55 minutes on 170 C, 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 hot.
Recipe by Swee San's Kitchen at https://thesweetspot.com.my/ratatouille-how-remy-would-make-it/