Side Pannel
Ratatouille r21
Ratatouille r21
- Recipe Submitted by maryjosh on 10/31/2016
Ingredients List
- 2 garlic cloves, very thinly sliced
- ½ onion, finely diced
- 1 cup tomato puree
- 2 tablespoons olive oil, divided
- 1 small eggplant (or half a large eggplant, but something thin works better)
- 1 zucchini
- 1 yellow squash
- 1 large red capsicum
- Fresh thyme
- Salt and pepper to taste
Directions
Preheat your oven to 190°C.
Into an oval baking dish (about 25cm long), pour the tomato puree. To this, add the sliced garlic, diced onion and one tablespoon of olive oil. Season with salt and pepper to taste.
Trim the ends of the eggplant, zucchini and squash. Then carefully remove the core of the capsicum, leaving the outside in tact.
Using a mandolin, or a very sharp knife and careful eye, slice your vegetables very thinly (around two-mm – maximum).
Arrange the slices of vegetables concentrically from the outside of the dish to the inside, alternating to create a uniform effect. You want each to overlap so that just a little surface of each slice is visible.
Drizzle the dish with the remaining olive oil and season generously with salt and pepper. Sprinkle the fresh thyme leaves over the dish.
Cut a piece of baking paper to fit inside of the dish and cover the vegetables.
Bake for 45 to 55 minutes, until the vegetables have released their liquid, but are not overly limp.
Into an oval baking dish (about 25cm long), pour the tomato puree. To this, add the sliced garlic, diced onion and one tablespoon of olive oil. Season with salt and pepper to taste.
Trim the ends of the eggplant, zucchini and squash. Then carefully remove the core of the capsicum, leaving the outside in tact.
Using a mandolin, or a very sharp knife and careful eye, slice your vegetables very thinly (around two-mm – maximum).
Arrange the slices of vegetables concentrically from the outside of the dish to the inside, alternating to create a uniform effect. You want each to overlap so that just a little surface of each slice is visible.
Drizzle the dish with the remaining olive oil and season generously with salt and pepper. Sprinkle the fresh thyme leaves over the dish.
Cut a piece of baking paper to fit inside of the dish and cover the vegetables.
Bake for 45 to 55 minutes, until the vegetables have released their liquid, but are not overly limp.
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