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Ratatouille from Ratatouille!


July 19, 2013 by Emily

remyyes, sometimes I get inspired to make dishes from kids movies.. and YES, I DID just put a picture -cartoon though it may be- of a rodent on a food blog.

Anyways, while it’s called Ratatouille in the movie, which is really more of a stew, the dish is actually a riff on Confit Byaldi… which is the lovely layered casserole you see!

All those layers look really fancy and impressive right? Trust me, it looks way more time consuming that it actually is!

Tomato-pepper sauce:
1 orange or red bell pepper, seeds and ribs removed
2 tablespoons extra virgin olive oil
1 teaspoon minced garlic
1/2 bulb fennel, diced fine
1/2 cup yellow onion, diced fine
2 large tomatoes (about 12 ounces) diced fine, keep the juices!
1 teaspoon rosemary chopped
4-5 sage leaves chopped
1 teaspoon salt

Veggies, cut into 1/4 inch thick rounds:
1 small eggplant, halved and sliced into half moons
1 zucchini
1 summer squash
2 tomatoes, halved and sliced into half moons

1 tablespoon tomato-pepper sauce
1 tablespoon olive oil
1 teaspoon balsamic vinegar

Heat your oven to 450 degrees and roast the pepper for 10-15 minutes or until the skin starts to pucker. remove from the oven and set aside, once the peppers cooled a bit you will be able to pinch the skin off the pepper, then dice fine. Combine oil, garlic, fennel and onion in a skillet over medium heat and cook until soft. Add the tomatoes, tomato juices, chopped peppers and herbs to the pan and reduce heat to low, cooking the vegetable mixture until most of the liquid is gone. Reserve 1 tablespoon of sauce for vinaigrette then spread the rest in the bottom of a 9×13 baking dish.

To assemble the vegetables, preheat over to 350 degrees. Then layer alternating slices of vegetables on top of the sauce, overlapping so that 1/4 inch of each slice is exposed. look how pretty:

Cover with foil and bake for 60 minutes or until the veggies are tender to the tip of a knife.

Remove foil and top with vinaigrette and return to oven for 15 minutes. Serve warm with a chunk of good crusty bread, and a glass of wine wouldn’t hurt either :)


Jenn and I killed this entire pan last night, and wanted more!


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