I got sick of the cafeteria's sad attempts to make ratatouille and decided that I had to make it for myself. I had to wait several months until moving into the co-op before getting a chance but lets just say, last night's dinner was fabulous.
Ratatouille isn't as hard as it looks; the main thing you have to remember is to slice everything evenly or it won't cook well. And here is a perfect opportunity to use the en Papillote method I blogged about a couple of weeks ago.
nice and yummy, right out of the oven.
Ratatouille
You'll Need:
- 1 Squash
- 1 Zucchini
- 1 can of Tomato puree
- 1 Eggplant
- 2 cloves of garlic
- 1 Red Pepper
- 1/2 medium white onion
You should:
- Slice the squash, zucchini, and eggplant into thin slices. I sliced mine by hand but if you have a mandolin you should use one. If you don't know what a mandolin is, then don't worry about it.
- Chop the onion and dice the garlic
- Remember that the smaller you dice the garlic, the more intense the flavour.
- Coat the bottom of the pan with the tomato sauce, garlic and onion
- Arrange the rest of the vegetables in a 9x12 pan over the sauce mixture
- Cover the pan with a sheet of aluminum foil
- Bake for 45 minutes at 375 degrees
When its done, arrange it nicely on the plate
