Ratatouille
Did you see the childrens movie Ratatouille? This dish was created differently in the movie than the traditional stew and so I had to try it. Delicious
Did you see the childrens movie Ratatouille? This dish was created differently in the movie than the traditional stew and so I had to try it. Delicious
- Carbohydrate 14.53542 g
- Cholesterol 0 mg
- Fat 5.8548 g
- Fiber 5.54280010795593 g
- Protein 2.8687 g
- Saturated Fat 0.82598 g
- Serving Size 1 1 Serving (233g)
- Sodium 51.5924 mg
- Sugar 8.99261989204407 g
- Trans Fat 0.285242000000001 g
- Calories 110 calories
Step-by-step
- Preheat oven to 375 degrees F.
- Pour tomato puree into bottom of a baking dish (if oval, about 10 inches across the long way. Similar sized dishes work well, even if they're not oval). 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 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.
- 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.
- 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.
- Cover dish with a piece of parchment paper cut to fit inside. (Tricky, I know, but the hardest thing about this.)
- Bake 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.
- Serve with a dab of soft goat cheese on top, alone, or with some crusty French bread (yum!), atop polenta, couscous, or your choice of grain. Potatoes and Rice work well. :)
Vibrant overlapping rounds of eggplant, zucchini, yellow squash, and red bell pepper emerge from the oven sitting in a bubbling, aromatic tomato purée while retaining distinct individual shapes. Too many tests of this visual-forward Provençal dish result in either scorched edges or a watery pool of unrendered vegetable juices. Moisture control separates structural integrity from soggy collapse. Slicing produce uniformly to approximately one-sixteenth of an inch guarantees that heat penetrates every ring at the exact same rate. Mandolines execute this precision faster and more reliably than standard chef knives. Arranging the slices tightly in concentric circles forces the vegetables to steam one another evenly rather than roasting dry. Parchment paper tucked directly onto the surface traps steam during the initial stages of baking. Pulling that paper off too early dehydrates the exterior before the interior softens. Watch the tomato base closely. Vigorous bubbling around the perimeter indicates that moisture is releasing properly from the produce overhead. Baking requires roughly forty-five to fifty-five minutes at 375 degrees Fahrenheit. Softness without limpness signals readiness. Tonal browning on the vegetable tips warns of excessive heat. Stacking produce too densely prevents liquid evaporation and creates a stew instead of a structured bake. Stray leftover slices fit nicely into small ramekins for single-serving side dishes.
